ITALIAN SAUSAGE WITH PASTA MADE WITH CAMPBELL’S® RESERVE ROASTED RED PEPPER & SMOKED GOUDA BISQUE

ITALIAN SAUSAGE WITH PASTA MADE WITH CAMPBELL'S® RESERVE ROASTED RED PEPPER & SMOKED GOUDA BISQUE

Nutrition Facts

Serving Size
SERVING(1-#8 SPOODLE PASTA+1-#4 SPOODLE SAUSAGE MI
Amount Per Serving
Calories 504
% Daily Value
Total Fat 33.7g
52%
Saturated Fat 12.8g
64%
Cholesterol 72mg
24%
Sodium 1037mg
43%
Total Carbohydrate 30.8g
10%
Dietary Fiber 3.5g
14%
Protein 17.3g
35%
Vitamin A 11%
Vitamin C 44%
Calcium 22%
Iron 10%
Total Time

30 min.

Serving & Size

SERVING(1-#8 SPOODLE PASTA+1-#4 SPOODLE SAUSAGE MI

Add To Pantry

Use our Reserve Roasted Red Pepper & Smoked Gouda Bisque as a base for your next pasta dish. Combine Italian Sausage, Roasted Red Pepper, Smoked Gouda and Olive Oil together to create a delicious homemade tasting sauce your guests will love.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque
ea.
olive oil 2 oz. 0 1/4  cups
onion 4 oz. cups
sweet Italian pork sausage 48 
garlic 0.5 oz. tbsp.
smoked Gouda cheese 8 oz. cups
fresh oregano leaves tsp.
fresh parsley tsp.
roasted red bell pepper 16 oz. 3 1/2  cups
kosher salt tsp.
black pepper 0 1/4  tsp.
cooked penne pasta 32 oz. 8 1/2  cups
Instructions
1. Using a large pot, heat oil over medium heat.

2. Add onions and sausage. Cook for 5 minutes.

3. Add garlic and tomatoes.  Cook for 3 minutes. Remove from pot. Reserve.

4. Add Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque. Simmer for 10 minutes.


5. Add cheese, oregano, parsley, roasted peppers, salt and pepper.

6. Add sausage mixture. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


To Serve: Using a #8 spoodle, portion 1/2 cup cooked pasta onto plate.  Top with a #4 spoodle (1 cup) sausage mixture. Serve immediately.
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