I'm so happy to be able to share this accidental family-favorite pasta dish with you. It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa. I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal. If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.
Tagliatelle w/Kielbasa Onions and Tomatoes
- 1 pound Polish Kielbasa, cut into coins
- 1 medium onion, "frenched" (sliced from pole to pole)
- 2 large cloves of garlic, minced
- 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)
- salt and pepper to taste (careful - Kielbasa can be salty)
- 1 pound tagliatelle pasta, cooked al dente in well salted water
- Heat a very large skillet over medium-high heat.
- Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.
- Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, 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 slow cooker; cook on high for 1 hour or low for 2-3 hours. Stir in pasta just before serving. Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zipper bag until I need it.