Prep 10 mins
Cook 20 mins
Although I haven't tried this yet I am planning on making this easy skillet pasta dish soon. Recipe source: local newspaper
- 1⁄2 lb rotini pasta (or other macaroni type of pasta)
- 1 lb kielbasa, cut into chunks (or other smoked sausage)
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 bunch mustard greens, sliced into 1-inch pieces (or subsitute other greens like spinach)
- 2 (14 1/2 ounce) cans chicken broth (or vegetable broth)
- 1⁄2 teaspoon salt (optional)
- grated romano cheese
- Cook pasta according to pasta directions, drain.
- While pasta is cooking, in a large skillet or dutch oven over medium heat brown sausage (5 minutes); remove sausage from pan.
- Add onion and bell pepper to pan and cook until soft, stirring occassionally (5-10 minutes). Return sausage to pan. Place greens over top of sausage in pan. Cover. Steam for 5 minutes or until greens are wilted. Add broth to pan. Cook until warm (3 minutes). Add salt (if desired) and pepper to taste.
- Place pasta in bowl and top with sausage and greens mixture. Sprinkle with grated cheese, if desired.
Made this using andouille. The recipe really relies on the flavor of the sausage as there are no other seasonings other than salt and pepper. Either use a flavorful sausage or plan on adding some favorite seasonings or this will be rather than bland. Step 4 says to place the pasta in a bowl and add the sauce. In order to turn this into sauce you would need to thicken it with some cornstarch. I didn't and that probably contributed to the lack of flavor - it got left in the skillet when I served the vegetable/sausage mixture with a slotted spoon.