Have you ever wondered how the food you grew up loving in a particular region or state becomes a signature food for that particular region or state? When you think about Texas, you think Tex Mex or Mexican. Cheese steaks make you think of Philly, Wisconsin makes me think of cheese.
Pennsylvania is known for it’s delicious smoked meats. We love Seltzers Sweet and Regular Lebanon Bologna, ring bologna and of course Kielbasa and Smoked Sausage. One of the ways we love to eat Kielbasa and Smoked Sausage is pan fried and covered in peppers and onions. Caramelized green and red peppers along with onions and garlic sitting next to browned to perfection Kielbasa. The flavors mingling together, it’s enough to make you weak in the knees.
I would normally make fried potatoes as a side dish for this delicious concoction of flavors but decided that I would forgo the norm. I can’t explain why, but I wanted to know how well a simple Alfredo Sauce over pasta would pair with the Kielbasa, peppers and onions. It was better than I could have ever imagined. The creamy Alfredo Sauce had enough Parmesan Cheese in it to make it delicious by it’s self, with the Kielbasa , peppers and onions it was amazing. It allowed the flavors to come shining through and added another dimension of flavor and texture. I found myself wanting to taste the flavors mingled together in every single bite. This recipe is so simple to make it can be on the table in 25 minutes. Kielbasa and Peppers with Pasta Alfredo, Enjoy!
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Kielbasa With Onions, Peppers and Garlic
1 package of Kielbasa (example Hillshire Farms or the brand of your choice)
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 medium size onion, sliced
1 heaping Tablespoon jarred minced garlic
Take the Kielbasa out of the prepackaged plastic and cut into slices. No oil is required in the pan, the Kielbasa will provide it. In a large skillet under medium heat, saute the peppers, onion and Kielbasa until peppers and onions are caramelized and Kielbasa is browned. Add the minced garlic and stir to combine.
1 cup heavy cream
1/2 cup grated Parmesan Cheese
8 ounces Penna or Zita Pasta
While the Kielbasa is sauteing, cook pasta according to package direction.
In a small saucepan combine the cream and Parmesan Cheese. Cook over low heat whisking continually until cheese is melted into the cream. Remove from heat ,season with salt and pepper to taste. Pour over warm pasta and toss to combine.
Serves 3 – 4 people.
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