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!
- 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
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.