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Prep 20min
Total45min
Ingredients11
Servings4
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Ingredients
1
tablespoon olive oil
2
slices uncooked bacon, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
1/2
lb bulk Italian sausage
1
can (28 oz) whole tomatoes, undrained
1
jar (4.5 oz) sliced mushrooms, undrained
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups uncooked mostaccioli pasta (4 oz)
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2
Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.
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2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.
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