Bytes to Bites

Cheddar Penne with Sausage and Peppers
January 14, 2012, 10:00 am
Filed under: Dinner, Pasta, Weekday Meals | Tags: , ,


One of my biggest kitchen battles is weekday meals. By the time we get home, it just seems too exhausting to get a good meal on the table in a reasonable amount of time. But, I’m determined to feed my family as many fresh meals as I can and avoid the boxed solutions. Campbell’s Kitchen has been an excellent source of options, which I receive through their emailed “Meal Mail”. Fine dining, they’re not, but the recipes allow me to put a fresh meal on the table in a short amount of time.


1 tbsp olive oil

1 lb sweet Italian pork sausage, cut into 1/2 inch slices

1 large green pepper, diced

1 large onion, diced

3 cloves garlic, minced

1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup

1/2 cup milk

2 cups penne pasta, cooked and drained


1. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.

2. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occassionally.

3. Place the pasta into a large bowl. Add the sausage mixture and toss to coat.


I love a sausage pasta (particularly penne) and this recipe has satisfied my desire for a decent home cooked version. In particular, the sauce is easy to make and coats the penne nicely, giving it good flavor. There are two changes I regularly make to this recipe. First, I use a cooked sausage, allowing me to bypass the first step altogether. We actually ues a venison smokie in our favorite version. Second, I add mushrooms as an extra vegetable option.

Our Home Rating? 3.5/5 bites

Source: Campbell’s Kitchen


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