Use our Campbell's® Culinary 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.
- Total time:
30 minutes
- Servings:
15
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil |
wtf
weight_quantity
2.
oz. |
0.25 cup |
|
onion , thinly sliced |
wtf
weight_quantity
4.
oz. |
1 cup |
|
sweet Italian pork sausage , yield from 1 ounce raw, large diced |
wtf
weight_quantity
|
48 |
|
garlic , roasted, mashed |
wtf
weight_quantity
0.5
oz. |
1 tbsp. |
|
Campbell's® Culinary Roasted Red Pepper & Smoked Gouda Bisque , 4 pound pouch |
wtf
weight_quantity
|
1 ea. |
|
smoked Gouda cheese , shredded |
wtf
weight_quantity
8.
oz. |
2 cup |
|
fresh oregano leaves , chopped |
wtf
weight_quantity
|
2 tsp. |
|
fresh parsley , chopped |
wtf
weight_quantity
|
2 tsp. |
|
roasted red bell pepper , julienne |
wtf
weight_quantity
16.
oz. |
3.5 cup |
|
kosher salt |
wtf
weight_quantity
|
1 tsp. |
|
black pepper |
wtf
weight_quantity
|
0.25 tsp. |
|
cooked penne pasta , drained |
wtf
weight_quantity
32.
oz. |
8.5 cup |
1. Using a large pot, heat oil over medium heat.
2. Add onions and sausage. Cook for 5 minutes.
3. Add garlic. Cook for 3 minutes. Remove from pot. Reserve.
4. Add Campbell's® Culinary 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 4-oz. spoodle, portion 1/2 cup cooked pasta onto plate. Top with an 8-oz. spoodle (1 cup) sausage mixture. Serve immediately.
Use our Campbell's® Culinary 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.
-
Total time:
30 minutes
-
Servings:
15
|
Ingredient |
Weight |
Measure |
|---|
|
olive oil |
2.0
oz. |
0.25 cup |
|
onion , thinly sliced |
4.0
oz. |
1 cup |
|
sweet Italian pork sausage , yield from 1 ounce raw, large diced | |
48 |
|
garlic , roasted, mashed |
0.5
oz. |
1 tbsp. |
|
Campbell's® Culinary Roasted Red Pepper & Smoked Gouda Bisque , 4 pound pouch | |
1 ea. |
|
smoked Gouda cheese , shredded |
8.0
oz. |
2 cup |
|
fresh oregano leaves , chopped | |
2 tsp. |
|
fresh parsley , chopped | |
2 tsp. |
|
roasted red bell pepper , julienne |
16.0
oz. |
3.5 cup |
|
kosher salt | |
1 tsp. |
|
black pepper | |
0.25 tsp. |
|
cooked penne pasta , drained |
32.0
oz. |
8.5 cup |
1. Using a large pot, heat oil over medium heat.
2. Add onions and sausage. Cook for 5 minutes.
3. Add garlic. Cook for 3 minutes. Remove from pot. Reserve.
4. Add Campbell's® Culinary 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 4-oz. spoodle, portion 1/2 cup cooked pasta onto plate. Top with an 8-oz. spoodle (1 cup) sausage mixture. Serve immediately.
