1 package (19.5 oz) Italian sausage (sweet or hot), casings removed, links cut into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 Jar Campana’s Family Spaghetti Sauce or 2 Jars of Campana’s Italian Wing Sauce
1 teaspoon dried basil leaves, crushed
8 oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired
1 In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
2 Reduce heat to medium-low. StirCampana’s Family Spaghetti Sauce to desired amount and basil; cover and simmer 10 minutes.
3 Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.