Kielbasa Pasta Skillet (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2.5 ml ground black pepper
02 -
2.5 ml salt
03 -
120 ml milk or heavy cream
04 -
225 g small dry pasta
05 -
283 g canned diced tomatoes
06 -
480 ml low-salt chicken broth
07 -
2 garlic cloves, minced
08 -
225 g chopped onion
09 -
450 g smoked kielbasa or turkey/chicken sausage, cut into half-centimeter slices
10 -
15 ml olive oil
→ Finishing Ingredients
11 -
15 g scallions, thinly cut for topping
12 -
100 g Cheddar cheese, shredded
# How to Make It:
01 -
Toss the scallions on top right before you dig in. Serve up while it's hot.
02 -
Spread the rest of the Cheddar all over, cover the pan, and just let it sit till the cheese melts and bubbles a bit.
03 -
Off the heat, mix in half your shredded Cheddar and let it melt through.
04 -
Keep things simmering gently without a lid for about 15 minutes, giving it a stir now and then. Once your pasta is cooked and the sauce has thickened, you’re good.
05 -
Toss in pasta, tomatoes with their juice, salt, cream or milk, black pepper, and chicken stock. Stir it all together and let it start heating through.
06 -
Add garlic and keep stirring, giving it about 30 seconds for that awesome smell to fill the kitchen.
07 -
Drop in the sausage slices with your onion. Sauté till the sausage looks brown and those onion bits are soft.
08 -
Start by drizzling olive oil in a 4-5 litre pan. Let it get hot over a medium flame.
# Additional Tips:
01 -
Want extra? Just bump up all ingredient amounts and make double to feed more or save for another day.