Polish Sausage and Zucchini Skillet

This simple one-pot-meal is the perfect thing to make during the summer when it’s too hot to turn on the oven. The balance of smokey polish sausage or kielbasa pairs so well with the sweet flavors of fresh summer zucchini and tomatoes. Compari tomatoes (2-3 inches in diameter) are my favorite when garden fresh tomatoes aren’t available. Grape or cherry tomatoes will also work.

Items used to make this recipe:

(affiliate links)

• my super sharp knife https://amzn.to/3frz7zO

• walnut cutting board https://amzn.to/33vDS97

• 14-inch skillet https://amzn.to/3kiLcuQ

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Polish Sausage and Zucchini Skillet

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 pound fully cooked polish sausage or kielbasa, cut into coins

• 2 cups diced yellow onion

• 2 cloves garlic, minced

• 3 cups chopped zucchini (remove seeds if using very large zucchini)

• 3 cups chopped compari tomatoes, cut in quarters (about 5 or 6)

• 1/2 teaspoon dried oregano, crushed in the palm of your.hand

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

Directions

1. In a very large skillet over medium heat, brown sausage coins in oil until golden brown on both sides; remove from pan and reserve.

2. In the same pan, add diced onions with a pinch of salt and saute until translucent, about 5 minutes.

3. Add minded garlic and stir constantly for 30-60 seconds; immediately add zucchini and continue stirring occasionally until tender (5-10 minutes).

4. Return sausage to the pan and add oregano, salt, and pepper; stir frequently for several minutes to reheat the sausage.

5. Add tomatoes and stir a few more minutes just until the tomatoes start to soften (but not lose their shape); taste and add salt and pepper if needed.

Note

• you can substitute halved grape or cherry tomatoes.

Tortellini Carbonara

I’ve been craving pasta for weeks and just had to give in. Technically, this isn’t a true carbonara as there are no eggs or pancetta, but the flavor profile is there so I’m going with it. I used dried tortellini, but fresh would certainly work.

Let’s start the recipe by cooking a few slices of bacon. I like to leave them a little chewy, but cook them the way you like.

Remove the bacon from the pan and crumble the bacon - set aside for now.

Lower the heat and add a clove of minced garlic - stir for 30-60 seconds.

Add the crumbled bacon, parmesan cheese, heavy cream, red wine vinegar, and freshly ground pepper. Stir to combine and bring to a bubble.

Add the precooked tortellini and toss well to coat.

Serve with fresh basil and enjoy!

Tortellini Carbonara

makes 2 servings

Printable Recipe

Ingredients

• 1/2 pound dried tortellini, cooked, drained, and cooled

• 3-4 slices bacon

• 1 clove garlic, minced

• 1/3 cup grated parmesan cheese

• 1/3 cup heavy cream

• 1 teaspoon red wine vinegar

• 1/2 teaspoon freshly ground black pepper

• Garnish: freshly chopped basil

Directions

1. Cook bacon in a large skillet over medium heat, then remove from skillet (reserve the drippings), crumble the bacon, and set aside until needed.

2. Lower the heat and sauté the minced garlic in reserved bacon drippings for 30-60 seconds; immediately add the crumbled bacon, parmesan cheese, heavy cream, red wine vinegar, and freshly ground black pepper, stirring until the mixture begins to bubble.

3. Stir in the cooked tortellini to reheat and gently toss to coat with the sauce.

4. Serve immediately with fresh basil.