Kielbasa and Monterey Penne

First off, let me just say that Wasilewski Polska Kielbasa is the best sausage I have ever had. When I lived in Cleveland—the land of cased meats and potatoes—for a dozen years, I tried all sort of sausage-y products. There was the lobster mac-and-cheese sausage from Gibb’s, the ultra-pungent smoked Hungarian paprika sausage from the West Side Market, and even the sausage offerings of Iron Chef Michael Symon.

This is the best one. It cooks nice, releases a good amount of grease, and works in a simple dish of sausage and peppers. The only problem with it is that I can only get it at Market District stores and the nearest one is an hour away in Pittsburgh. It’s worth the drive. That said, here’s today’s delightful dish:

KIELBASA AND MONTEREY PENNE

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  • 2 tbsp olive oil
  • 1 lb polska kielbasa, sliced into rounds (trust me, get some Wasilewski)
  • ½ sweet onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • ¾ cup heavy cream
  • 10 oz tomatoes with chilies
  • 16 oz. uncooked penne pasta
  • Fresh ground black pepper
  • 1-2 cups shredded Monterey Jack

Preheat oven to broil.

In a large, high-sided skillet, heat olive oil over medium-high heat. Cook kielbasa and onions for 4 minutes, stirring occasionally. In a small bowl, whisk together cream and broth.  Add garlic and cook, stirring constantly, for 30 seconds. Add tomatoes and penne, then add broth mixture. Stir to incorporate. Bring to a medium simmer. Cover and simmer for 15 minutes, or until pasta is tooth-tender. When done, stir in half of the cheese. Top with remaining cheese and put skillet under broiler. Broil until cheese is crisp and bubbly.

Makes 4-6 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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One Response to Kielbasa and Monterey Penne

  1. Delicious. I could hardly finish my plate, it was so rich! I think the only changes I’ll make next time are to cut my kielbasa in smaller pieces as it tended to overwhelm the bite (I had made generous slices), and to brown the sausage before the veggies. Thanks for an easy, impressive meal.

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