Creamy Sausage Pasta

• 1/2 lb mild Italian sausage, ground (or 1/2 lb links, casings removed)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 1/2 cups spaghetti sauce, roasted garlic flavor (or use your favorite)
• 1/2 lb penne pasta
• olive oil (optional)
• crushed red pepper flakes (optional)
• parmesan cheese (optional)

1. Cook the pasta according to package directions, until al dente. When the pasta is finished, drain and toss with a small amount of olive oil to keep from sticking, if desired. Set aside.
2. Meanwhile, in a deep skillet or frying pan over medium-high heat, begin browning the sausage, breaking it up into small chunks.
3. When the sausage is no longer pink, reduce the heat to medium and add the spaghetti sauce and cream of mushroom soup. Stir to mix well and cook for a few more minutes until the sauce is hot.
4. In a large bowl or pot, combine the cooked pasta and sauce. Stir to coat evenly and serve with crushed red pepper and parmesan cheese, if desired.
5. Enjoy! Try it with hot sausage, or adding mushrooms, roasted red peppers, or sun-dried tomatoes for variety.

italian sausage, condensed cream, spaghetti sauce, penne pasta, olive oil, red pepper, parmesan cheese

Taken from www.food.com/recipe/creamy-sausage-pasta-331981 (may not work)