Friday, January 8, 2010

Kielbasa Pasta

I've blogged about this dish once before, when I made it with all the fresh veggies our friends Fabiana and Anthony gave us. I've since made it a dozen times and have perfected it with store bought ingredients. This is definitely up there on my favorite dinner list. Its good comfort food, yet it's not too heavy and full of healthy veggies.

I start by mincing 6-8 garlic cloves and slicing a turkey kielbasa on an angle into chunks. Heat oil on medium low and add the garlic. Cook a minute or two until slightly browned and then add the kielbasa. Saute for 3 mins or so until it crisps up a bit (I usually crank up the stove to medium at this point).

Then add one sliced onion, one sliced green pepper (or red, but the green is nice for color) and one package of sliced cremini mushrooms. Cook on medium for 5 mins or so, until veggies are tender.

Add a splash of white wine and a can of Italian diced tomatoes (undrained). Add a generous shake of dried basil. Bring to a boil, reduce to low and simmer.

Serve over 3/4 lbs pasta (Ive found that a half pound is too little and a pound is way too much) and a handful of shredded asiago cheese.


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