Spicy Kielbasa, Zucchini, and Creamy Tomato Pasta

• porsjoner: 4

Ingredienser

Pasta and Protein:

• 12 oz penne or rotini pasta

• 12 oz smoked Polska kielbasa, sliced

Vegetables and Aromatics:

• 1 medium zucchini, cut into bite-sized chunks (about 1.5 cups)

• 2 garlic cloves, minced

Sauce:

• 1 cup heavy cream (if no heavy cream, add 2 T flour to one cup milk, mix until combined, then add to veggies

• 1 can diced tomatoes, 14 ounces drained

• 1/2 cup grated Parmesan (for sauce)

• 1 tsp Italian seasoning

• 1/4 tsp red chili flakes (adjust for mild heat)

Seasonings and Garnishes:

• Salt, to taste

• Black pepper, to taste

• Grated Parmesan Reggiano, for topping

Several leaves of fresh basil, torn

Pantry:

• 1 tbsp olive oil and some bacon grease

Fremgangsmåte

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

2. Brown Kielbasa: Heat olive oil in a large skillet over medium heat. Add sliced kielbasa and cook until browned, about 5-7 minutes. Remove and set aside.

3. Sauté Vegetables: In the same skillet, add onion and zucchini. Sauté until softened, about 5-6 minutes. Add garlic and cook for 1 minute until fragrant.

4. Make Sauce: Stir in heavy cream, diced tomatoes, Italian seasoning, and red chili flakes. Simmer for 5 minutes until slightly thickened. Add 1/2 cup grated Parmesan and stir until melted.

5. Combine: Return kielbasa to the skillet. Add cooked pasta and toss to coat. Season with salt and pepper to taste.

6. Serve: Divide into bowls, top with freshly grated Parmesan Reggiano and parsley (if using), and serve immediately.

Notater

Zucchini Tip: Cut zucchini into uniform chunks for even cooking. Sauté just until tender to avoid mushiness.

• Spice Level: 1/4 tsp red chili flakes gives a mild kick. Add more for extra heat or reduce for less.

• Parmesan Reggiano: Taste before adding salt, as this cheese is saltier than regular Parmesan.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream.