Tasty Tuesday Cheddar Penne with Sausage and Peppers!

I ran across the original version of this on Facebook (and was redirected to a Campbell's site). Since several of the reviews said it was bland, I added the mushrooms, black pepper, Italian seasoning, and Parmesan cheese. The results weren't too bad, despite the fact that I opened a can of cream of chicken soup by mistake and added a large spoonful before I realized it was a little too pale to be cheddar...

Cheddar Penne with Sausage and Peppers

 

Ingredients 

2 Tbsp olive oil, divided
1 pound bulk Italian sausage

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 cup sliced mushrooms
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk

1/2 tsp Italian seasoning
2 cups penne pasta, cooked and drained

Freshly ground black pepper to taste

Parmesan cheese

Directions

1. Heat one tablespoon of olive oil in a large skillet. Add sausage and cook until well browned. Remove the sausage from the skillet, drain on paper towels and pour off any fat.

2. Add the second tablespoon of olive oil to the skillet. Saute onions until translucent. Add the green pepper, mushrooms, and garlic. Cook until the vegetables are tender, stirring occasionally. 

3. Stir in the soup and milk and heat to a boil. Add the black pepper and Italian seasoning. Return the sausage to the skillet. Reduce the heat to low and cook for another two minutes or so, stirring occasionally.

4. Add the pasta to the sausage mixture and toss to coat. Sprinkle with Parmesan cheese and serve.