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When I cook dinner for Michael and myself, I usually try to stick to the quick and easy recipes. Although I really enjoy cooking, I don’t exactly look forward to spending a ton of time in the kitchen when I come home from work.

I recently made this super simple, tasty little dish called Cheddar Penne with Sausage & Green Peppers and it turned out fantastic!

Michael even added it to his Top 5 meals cooked by me. He liked it better than several more complicated, time-consuming recipes, so I guess I can’t complain about that!

Cut up the onion & peppers and browning the sausage
Cooking the sauce and pasta


Cheddar Penne with Sausage & Green Peppers
From Campbell’s Kitchen


  • 1 tablespoon olive oil
  • 1 pound sweet Italian pork sausage, cut into 1/2-inch slices
  • 1 large green pepper, cut into 2-inch-long strips (about 2 cups)
  • 1 large onion, sliced (about 1 cup)
  • 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

To make it a little more healthy, I used whole wheat pasta and turkey sausage.


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