Ingredients:
1 lb penne pasta
1 lb honey garlic sausage or 1 lb mild Italian sausage or 1 lb hot Italian sausage
2 -4 bell peppers ( I used 2 red and 2 green)
2 (10 3/4 ounce) cans campbell’s tomato soup
1 (10 3/4 ounce) cans water
1 tablespoon basil
1 tablespoon oregano
grated parmesan cheese (optional)
Directions:
Cook pasta until al denta; drain.
Remove sausage from casings and scramble fry.
Remove the grease.
Slice peppers and add to the sausage.
Add 2 cans of tomato soup and 1 can of water.
Add the basil and oregano.
Simmer 20 minutes, covered.
Add to cooked penne.
Top with grated parmesan cheese, if desired.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.