I found kielbasa at the store marked down. 1.00! I bought a handful, ok....I bought 8, Straight into the freezer for a good potato and kielbasa hash with a fried egg on top or something for breakfast or breakfast for dinners. I asked you all on Facebook for your best recipes using kielbasa, and what great feedback. I plan to give many of them a try! I wanted to use pasta and cheese, and had never run across much of that nature so I went to work and hit this on the head, the first time and I can assure you, this might be a once a weeker in our house now!
This is a one pot show. Everything into one hot tub and you are golden. I even served it straight out of the pot. Why not? Added some crusty bread and a green salad and boom!
Feel free to trade out the can of diced tomatoes for a very large fresh tomato, diced!
1 T olive oil
1 lb kielbasa, cut into coins
1 tsp minced garlic
1- 14.5 oz can of diced tomatoes (feel free to swap out one LG fresh tomato, diced)
3 1/2 cups chicken stock
1 T onion powder
16 ounces short pasta (I used rotini)
1 cup heavy cream
2 cups shredded cheddar cheese (divided)
In a large pot, on medium heat add in your olive oil. Let warm for a minute and add in your keilbasa and let heat through and brown for 2-3 minutes. Add in your garlic and stir constantly for 1 minute. Add in your chicken stock and tomatoes (with juice). Stir in your onion powder and bring the mixture to a boil.
When it boils, add in your pasta, stir and cover and let simmer 8-9 minutes.
Remove lid, stir in heavy cream and 1 cup of cheddar cheese.
Mix until combined. Add the other cup of cheddar on top and put the lid back on. Let sit for 3-4 minutes to melt the cheese.
I served this with some nice crostini and fresh green beans!
If you enjoy this recipe you may also enjoy:
Mexican Spaghetti
Goulash
Orecchiette and Sausage
