Speedy Sausage Rigatoni

Speedy Sausage Rigatoni
By
Speedy Sausage Rigatoni
Campbell's Kitchen

Speedy Sausage Rigatoni

This recipe comes from the Campbell’s Kitchen MealsIn30.com. Just 4 ingredients combine for a simple skillet dish that’s loaded with fabulous flavor. Sautéed sweet Italian sausage and sliced zucchini combine with portobello mushroom soup and cooked pasta for a delicious meal that’s an absolute winner!

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5
Servings
135
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound sweet Italian pork sausage, casing removed
  • 1 large zucchini, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
  • 1 14.5-ounces carton mushroom soup, such as Campbell's® Savory Portobello Mushroom Soup
  • 8 (half of a 1-pound package) rigatoni pasta, cooked and drained

Directions

Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate the meat. Pour off any fat.

Reduce the heat to medium. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.

Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
3g
13%
Cholesterol
27mg
9%
Carbohydrate, by difference
2g
2%
Protein
15g
33%
Vitamin B-12
1µg
42%
Calcium, Ca
23mg
2%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
93mg
13%
Selenium, Se
10µg
18%
Sodium, Na
516mg
34%
Water
65g
2%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.