Kielbasa Pasta Skillet (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2.5 ml ground black pepper
02 -
120 ml milk or heavy cream
03 -
225 g diced onion
04 -
2.5 ml salt
05 -
15 ml olive oil
06 -
283 g canned diced tomatoes
07 -
480 ml low-salt chicken broth
08 -
450 g smoked kielbasa or turkey/chicken sausage, cut into 0.5 cm rounds
09 -
2 garlic cloves, finely chopped
10 -
225 g small uncooked pasta
→ Finishing Ingredients
11 -
15 g scallions, thin, for sprinkling
12 -
100 g Cheddar cheese, shredded
# Step-by-Step Directions:
01 -
Toss the sliced scallions over the top and dig in while it's hot.
02 -
Scatter the rest of the cheese over everything, then pop on a lid to let it melt and bubble a bit.
03 -
Pull the pan off the burner, mix in half your shredded cheese, and let it melt in.
04 -
Let it all gently bubble, stirring every now and then, for around 15 minutes until the noodles turn soft and the sauce thickens up.
05 -
Toss in the dry pasta, chicken broth, canned tomatoes with juice, milk or cream, salt, and black pepper. Give it a good stir so everything mixes well.
06 -
Stir in the minced garlic and keep it moving for half a minute till that garlicky smell comes out.
07 -
Drop in the sliced sausage and onions, frying till the sausage browns and onions go see-through.
08 -
Splash olive oil into a big pan (4–5 litres is perfect) and warm it up on medium-high.
# Helpful Notes:
01 -
If you're feeding a crowd or want leftovers, just double everything to whip up more.