Italian sausage (cut out of the casing)
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
can of cream of mushroom soup
half can of milk
In a large skillet heat oil over medium heat.
Add sausage, stirring occasionally to break up large clumps. Cook until completely browned.
Stir in onion, garlic and red pepper, cooking until tender.
Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.
Stir cooked pasta into sauce and heat through.
Other ways to try it:
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.