Tis the season to be jolly and entertain! NOT! Normally at this time of year we host a “charcuterie” for our snowbird friends. Alas, in these times of COVID, many were not returning to Yucatan. Secondly, we are limited to 4 “guests”in our home at one time. The answer – Host 4 mini charcuteries with our close friends over each weekend with two other couples.
The unfortunate/fortunate part was that with the variety of cold meats and cheeses, etc. I had leftover sliced kielbasa! Pinterest (much better than that Amazon person) – What do I do with the leftover kielbasa which could not be refrozen? The prompt answer – Creamy Kielbasa Pasta IN ONE PAN!
Creamy Kielbasa Pasta
- 1 Tablespoon Oil, (canola, olive, vegetable, etc.)
- 13 Ounces Kielbasa Sausage, (one large link, sliced into bite-sized pieces)
- 1/2 Cup White Onion, (about 1 medium sized, thinly sliced)
- ½ red pepper, diced
- 8 Ounces Penne Pasta, (or any short pasta, dry)
- 1 1/2 Cups Chicken Broth, (low-sodium)
- 1 1/2 Cups Water
- 8 Ounces Cream Cheese, (cut into cubes)
- Shredded Asiago cheese
Heat a large pot over medium heat. Add the oil, sausage, red pepper and onion. Cook for 5 to 7 minutes until the sausage begins to brown and the onions soften.
Add the noodles, broth, and water. Stir to combine.
Bring the ingredients to a boil, then reduce heat to a simmer. Cover and continue to cook for 12 to 14 minutes. Stir occasionally to ensure the noodles don’t stick together. Don’t let all the liquid cook away. There needs to be a little residual liquid in the bottom of the pan to mix with the cream cheese. After the noodles are cooked to al dente or to your liking, add the cream cheese. Stir until the cream cheese is melted and thoroughly combined. Sprinkle on some of the Asiago cheese.
Serve hot. Store any leftovers in the refrigerator for up to 3 days.