Sausage and Spring Pea Pasta

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 lb (454 g) Italian sausage, casings removed 
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 1/2 cups (625 mL) Gemelli  pasta (or other short pasta)
  • 2 cups (500 mL) frozen peas
  • 1/4 cup (60 mL) heavy cream
  • 1/4 cup (60 mL) grated  Parmesan cheese


  1. In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
  2. Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to maintain a simmer; cover and add pasta. Cook until the pasta is tender and most of the liquid has been absorbed.
  3. Stir in peas and cream and Parmesan until heated through.

Recipe tips

Replace the peas with any vegetable you have on hand

Ratings & Reviews

  • Mark L.

    December 13, 2018

    My wife thinks I'm a rockstar!

    Extremely quick and tasty dish that makes a non-cook like me look like a rockstar! I'm made it a few times and fine that boiling the noodles without the lid allowed it to be less saucy.

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Amount Per Serving
Calories 800
Fat 44 g
Sodium 1580 mg
Carbohydrate 64 g
Dietary Fibre 6 g
Protein 33 g
Vitamin A 7 %DV
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent Source of fibre

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