Kielbasa Pasta

By Barefeet In The Kitchen

Ingredients

16 ounces bite-sized pasta (cavatappi, penne, fusilli, or bowtie all work well)
½ cup reserved pasta cooking water
2 heads of broccoli (cut into small bite-size florets, about 6 cups)
1 tablespoon olive oil
1 pound kielbasa sausage (sliced very thin, about ⅙-inch thick)
1 cup heavy cream
1 teaspoon Italian seasoning
1½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground black pepper (adjust to taste)
1 cup freshly grated Parmesan ( or Pecorino Romano cheese)

Prep Time10mins
Cook Time12mins
Servings8

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.

Just before the noodles are done cooking, scoop out about ½ cup of the pasta cooking water and set aside. Add the broccoli to the boiling pasta. Allow the broccoli to boil for about 30 seconds, until bright green, and then drain everything into a large colander.

Warm a large, deep-sided skillet over medium high heat. Add the oil and then add the sausage, stir and cook for 3-4 minutes, until browned on the edges. Add a splash of water to the pan and use a spatula to scrape up the browned bits.

While the sausage is cooking, whisk together the cream, Italian seasoning, ½ teaspoon salt, and pepper. Add the cooked pasta and broccoli to the skillet with the sausage.

Add the cream sauce and stir to coat thoroughly. Cook for about a minute, just to slightly thicken the sauce on the pasta. Add a splash or two of the reserved pasta water, along with the Parmesan cheese. Stir to mix throughout, adding more water, if the pasta appears dry. Serve warm.