The Pioneer Woman Tasty Kitchen
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Tagliatelle with Kielbasa, Onions and Tomatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This is an accidental family-favorite pasta dish that I created one night when the only thing I had in the fridge was a ring of kielbasa. I honestly didn’t expect to like it as much as we did, but we devoured it. The sauteed kielbasa adds a wonderful smoky flavor to the sauce, while the caramelized onions add some sweetness. Throw in a little garlic and tomato, boil up some pasta and you’ve got yourself one fabulous meal.

Ingredients

  • 1 pound Polish Kielbasa, Cut Into Bite-Sized Coins
  • 1 whole Medium Onion, "frenched" (sliced From Pole To Pole)
  • 1 Tablespoon Olive Oil, Only If Needed
  • 2 cloves Large Cloves Garlic, Minced
  • 28 ounces, weight Can Crushed Tomatoes (Chopped, Diced, Pureed, All Work Too)
  • Salt And Pepper, to taste
  • 1 pound Tagliatelle Pasta, Cooked According To Package Instructions For Al Dente

Preparation

Heat a very large skillet over medium-high heat. Saute the kielbasa in batches until well caramelized on both sides (I like lots of brown color). Remove it from the pan and reserve fat.

Use the same skillet and lower the heat to medium. Add the onions. Saute the onions in the reserved kielbasa fat (add a little olive oil if needed), stirring frequently until the onions are translucent and caramelized, about 15 minutes. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Alternate slow cooker instructions (to feed a crowd, double the recipe): Place sauteed kielbasa, caramelized onions, garlic and tomatoes in a slow cooker. Cook on high for 1 hour or low for 2-3 hours. Stir in the cooked and drained pasta just before serving.

Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so that each piece is coated. Then I let it cool completely and transfer it to a large zipper bag until I need it.

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MissouriMama on 3.29.2014

This has become a family favorite! I increased the amount of Kielbasa because my husband and sons are meat lovers, consequently had to increase the amount of crushed tomatoes as well. I also kicked it up a notch for my guys by adding crushed red pepper flakes and my own homemade Italian seasoning. Yumm!!!

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