Sent in by Rika Theron 

(4 – 6 portions)

1 packet cream of mushroom soup,
500 ml water,
375 g pasta,
1 x 280 g tin vienna sausages/russians,
salt and pepper to taste.

Cook pasta according to instructions.
Slice sausages into bite-size pieces and add to cooked pasta.
Bring the water to a simmer in a small pot, mix soup powder with a little water to form a smooth paste.
Add to simmering water stirring continuously until it thickens.
Pour sauce over pasta and sausages and serve.

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