I very much enjoyed this pasta recipe. Derek wasn’t too sure about this one. 😉 I think what I liked best about it was how different the flavors were from your everyday pasta sauce. I’d highly recommend trying it for something different and it’s an easy and quick meal.
Creamy Mustard Pasta with Kielbasa
- 1 tablespoon olive oil
- 14 ounces Kielbasa, sliced
- ½ medium red onion, sliced thin
- ¼ cup dry white wine (I actually used ¼ cup apple vinegar instead)
- 1 teaspoon chopped fresh thyme
- ¼ cup butter
- ½ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ cup grated Parmesan cheese
- 8 ounces penne or other short pasta
- Bring a pot of water to a boil and cook the pasta according to package directions.
- Heat the olive oil over medium heat in a large skillet. Add the sliced kielbasa and cook it until it starts to brown and crisp on each side, approximately a couple of minutes on each side. Remove it from the pan.
- In the same pan, add the onions. Add the wine and let it bubble. Scrape up any browned bits off the bottom of the pan. Add the thyme and stir it until the wine has mostly evaporated.
- Add the butter and once it’s melted add the cream and mustard and stir. Bring it to a simmer and let it thicken for a few minutes before adding the Parmesan cheese. Stir until the cheese is melted and the sauce coats the back of a spoon.
- Add the cooked pasta to the mustard cream sauce and stir to combine. To serve, either mix the sausage into the pasta or top each serving of pasta with some sausage.
Original recipe found at: https://www.girlgonegourmet.com