Olive Oil
1 lb. Kielbasa sausage, sliced into bite-sized pieces
2-3 cloves garlic, minced
1/4 c chicken stock
28 oz. petite diced tomatoes
8 oz. tomato sauce
1/2 c heavy whipping cream
1 c frozen peas
12 oz. pasta (penne or shells work well)
Heat skillet, add 1 tbs olive oil and sausage and cook until browned and begin heating water. Add garlic to pan, stirring well so it doesn't burn. Add broth and scrape bottom of pan. Add pasta to water whenever it begins boiling. Stir all tomatoes into skillet and bring to bubble, then lower heat to simmer. Stir cream into sauce and then peas, stirring to combine. Drain pasta, then toss hot pasta with sauce.
A little Parmesan cheese certainly never hurt this dish, either.
From Anna Cordner (who said she got it from Rachael Ray)
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