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Ingredients

• ✓ campanelle pasta
• butter
• onion
• garlic
• mushroom
• oregano
• basil
• parsley
• ham
• heavy cream
• spaghetti sauce
• cayenne pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
2. 2 Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
3. 3 Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

By Sharon Dyson-Demers

Ingredients

• ✓ campanelle pasta
• zucchini
• red bell pepper
• yellow bell pepper
• carrot
• green onion
• tomato
• olive oil
• balsamic vinaigrette
• honey
• salt
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
2. 2 While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
3. 3 Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
4. 4 Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.

By Emily

Ingredients

• ✓ campanelle pasta
• canola oil
• turkey sausage
• tomato
• green chile
• chicken broth
• greek yogurt
• onion powder
• garlic powder
• black pepper
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
2. 2 Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.

By apk979

Ingredients

• ✓ campanelle pasta
• olive oil
• garlic
• cherry tomato
• salt
• parmesan cheese
• pecorino cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water; bring to a rolling boil. Stir in campanelle; return to a boil. Cook campanelle uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well, reserving ½ cup pasta water.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic; cook until garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt; cook, stirring often, until tomatoes are just beginning to break down and release their juices, about 3 minutes.
3. 3 Add cooked pasta; sprinkle with Parmesan cheese and toss well to coat. Sprinkle with Pecorino cheese and basil; toss to combine. Loosen sauce with reserved pasta water to reach desired consistency.

By Elaine

Ingredients

• ✓ campanelle pasta
• red bell pepper
• olive oil
• pork sausage
• kalamata olive
• almond
• thyme
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
4. 4 Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
5. 5 Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
6. 6 Serve with freshly grated Parmesan cheese, if desired.

By Ellen Trimboli

Ingredients

• ✓ campanelle pasta
• hot sausage
• onion
• garlic
• chicken stock
• pumpkin puree
• half-and-half
• cream cheese
• parmesan cheese
• nutmeg
• cayenne pepper
• kosher salt
• black pepper
• sage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
3. 3 Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

By Ms Chef Esh

Ingredients

• ✓ campanelle pasta
• turkey sausage
• onion
• garlic
• pumpkin puree
• chicken broth
• half-and-half
• sour cream
• nutmeg
• cinnamon
• salt
• black pepper
• parmesan cheese
• italian seasoning

Instructions

1. 1 Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2. 2 Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4. 4 Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.

By jmcnutt28