* 1 tbsp. Olive Oil
* 14 oz. Polska Kielbasa, chopped into 1/2 inch chunks
* 1 Red Bell Pepper, sliced thin
* 1 Yellow Onion, sliced thin
* 3 Garlic Cloves, minced
* 3 tsp. Blackening Seasoning
* 2 tbsp. Salted Butter
* 3.5 cups Chicken Bone Broth
* 14.5 oz. Canned Diced Italian Tomatoes, do not drain
* 1 lb. Rigatoni Noodles
* 1/4 cup Heavy Cream
* 3/4 cup Shredded Melty Cheese (mozzarella goes great)
SUGGESTED GARNISHES:
* Grated Parmesan
* Chopped Italian Parsley
* Red Chili Flakes
INSTRUCTIONS:
1. Place a large skillet or pan over medium-high heat. Add the olive oil, sausage chunks, and sauté until browning and crisp on the outside. Remove with a slotted spoon and transfer to a paper towel lined plate. Do not drain the sausage oil from the skillet.
2. Add the bell pepper and onion to the sausage oil. Sauté until softened. Once softened add the garlic and continue to sauté until fragrant.
3. Sprinkle with blackening seasoning. Add the butter, chicken bone broth, tomatoes, and rigatoni to the skillet.
4. Bring to a low boil. Once boiling, cover and cook for roughly 10 minutes, or the amount of time it says on the pasta packaging.
5. Once the pasta is al-dente, go ahead and continue to simmer uncovered for a few minutes to allow some of the liquid to evaporate. Turn off heat and drizzle in the heavy cream. Then sprinkle in the shredded cheese, add back the sausage, and stir to combine.
6. Serve immediately with suggested garnishes.
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TO MAKE THE PASTA:
* 1 tbsp. Olive Oil
* 14 oz. Polska Kielbasa, chopped into 1/2 inch chunks
* 1 Red Bell Pepper, sliced thin
* 1 Yellow Onion, sliced thin
* 3 Garlic Cloves, minced
* 3 tsp. Blackening Seasoning
* 2 tbsp. Salted Butter
* 3.5 cups Chicken Bone Broth
* 14.5 oz. Canned Diced Italian Tomatoes, do not drain
* 1 lb. Rigatoni Noodles
* 1/4 cup Heavy Cream
* 3/4 cup Shredded Melty Cheese (mozzarella goes great)
SUGGESTED GARNISHES:
* Grated Parmesan
* Chopped Italian Parsley
* Red Chili Flakes
INSTRUCTIONS:
1. Place a large skillet or pan over medium-high heat. Add the olive oil, sausage chunks, and sauté until browning and crisp on the outside. Remove with a slotted spoon and transfer to a paper towel lined plate. Do not drain the sausage oil from the skillet.
2. Add the bell pepper and onion to the sausage oil. Sauté until softened. Once softened add the garlic and continue to sauté until fragrant.
3. Sprinkle with blackening seasoning. Add the butter, chicken bone broth, tomatoes, and rigatoni to the skillet.
4. Bring to a low boil. Once boiling, cover and cook for roughly 10 minutes, or the amount of time it says on the pasta packaging.
5. Once the pasta is al-dente, go ahead and continue to simmer uncovered for a few minutes to allow some of the liquid to evaporate. Turn off heat and drizzle in the heavy cream. Then sprinkle in the shredded cheese, add back the sausage, and stir to combine.
6. Serve immediately with suggested garnishes.