CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2011-07-25
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- short pasta (eg penne, fusilli)
- olive oil
- Italian sausage or other bratwurst
- onions
- garlic
- sweet peppers
- zucchini
- jar of oil packed sun dried tomatoes
- parmesan cheese
Instructions
Cook the sausages (I boil them), then slice them and fry the slices until browned. Put aside. Chop and fry onion in olive oil, mince garlic and add to pan, then add other chopped vegetables.
Boil the pasta according to directions.
Combine vegetables, pasta and sausages, along with jar of sundried tomatoes, adding more olive oil as needed to make a good sauce. Add lots of parmesan cheese and pepper and heat through.
– For backpacking, either precook and dehydrate the meat or freeze and use the fresh meat on the first day of the trip.
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