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Categories:Viewed: 22 - Published at: 7 years ago
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
Method
- 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.
