Tuesday, February 14, 2006
I wish I could add audio to this
Sausage and Mushroom Pasta
Favorite Brand Name Slow Cooker Casseroles and More Copyright 2002
1 can (10 ¾ ounces) reduced-fat condensed tomato soup I used the regular stuff
¼ cup fat-free(skim) milk
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 cup sliced mushrooms
½ teaspoon salt (optional) this isn't necessary
1 (7-ounce package) reduced-fat smoked turkey sausage, cut into 1/8-inch slices
2 cups cooked bow tie pasta
Combine soup and milk in small bowl, mix well and set aside. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add onion, pepper, garlic and Italian seasoning; cook and stir until onion and pepper are tender. Add mushrooms and salt, if desired; cook and stir 2 to 3 minutes. Add sausage, mix well. (I added the soup mixture here although they didn't mention it.) Reduce heat; cover and simmer an additional 2 minutes. Add pasta; toss until coated with sauce.
Makes 6 servings.
This was my kid-friendly choice of the week. My son really loved this. I heard so many 'Mmmmmmmmmms' while he was eating this. It was too funny.
I've always liked smoked sausage in a tomato base but I've usually used jarred pasta sauce or tomato sauce in the past, which are also fine but I like the slight creaminess the tomato soup and milk mixture gives this. And I got to use up another can of tomato soup from my stash. The smoked sausage adds so much great flavor to the sauce.
I don't think I've pulled out this cookbook since the crab enchilada casserole disaster (a very close second to the cauliflower, potato and pea curry disaster). But I'm a forgiving person and this really is a great cookbook.
Question of the Day:Do you lose a little bit of faith in a cookbook after a recipe fails?