Chock full of veggies, pasta and Italian sausage, this simple skillet pasta dish is full of great flavor and goes from stovetop to table in 30 minutes.
cost per recipe: $6.97
The price is determined by the national average.
pound sweet Italian pork sausage, casing removed
large zucchini, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
package (8 ounces) sliced mushrooms
medium onion, chopped (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
ounces (about 3 cups) rigatoni pasta, cooked and drained
tablespoon balsamic vinegar
cup grated Parmesan cheese (optional)
Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Reduce the heat to medium. Add the zucchini, mushrooms and onion to the skillet and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and vinegar and cook for 2 minutes or until the mixture is hot, stirring occasionally. Season to taste. Sprinkle with the cheese, if desired.