Everyone spends a night trying to decide what they want to eat, but never being quite sure what that thing is.
Often times, when I am cooking for Mr. K, we want very different things for dinner.
He wants a steak - I don't eat red meat, et cetera.
I find, that there is always a happy medium - and , I usually find inspiration for that happy medium on Pinterest. Thus, this dish was born from the kitchen. A hearty meal that can satisfy two people with very different tastes.
Meet one of my favorite 'man meals' to make, reworked to fill our cravings from this recipe published by Sugar Apron.
There are three things I love about this dish. It is best when cooked in one large frying pan, creating very little mess - and, it only takes about 30 minutes to whip this delicious stuff up. Bonus, it is even better heated up the next day, because this will certainly make enough for leftovers.
So, let's get down to it.
Here's what you need:
- 1 tablespoon olive oil
- 1 pound smoked kielbasa
- Half an onion, diced
- 2 cups fresh mushrooms (or more)
- 1.5 tablespoons minced garlic
- 2 cups low sodium chicken broth
- 1, 10 ounce can diced tomatoes
- 10 ounces dry penne pasta
- 1/2 cup of whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- scallions, for garnish
First things first. Finely dice your onion. Cut your kielbasa into half rounds. Wash your mushrooms.
Add the olive oil to your large frying pan over medium high heat. Add the onion, mushrooms and kielbasa. Cook until the onions are translucent and the meat is becoming nicely browned.
Mix in your garlic and cook until your nostrils are tickled with the delightful scent. I usually let is sizzle for about 30 seconds.
Next - add your chicken broth, tomatoes, whole milk, pasta, and seasonings.
Mix everything together well. I like to make sure that all the pasta is coated in the mixture.
Now the easy part. Let everything simmer for about 15 minutes. Personally, I don't watch my pot simmer. Everything will thicken and create the most decadent sauce.
After simmering, fold in your cheddar cheese.
Lastly, plate and sprinkle with chopped scallions.
My final suggestion: pair with a glass of cabernet. Honestly, I consider it to be a must.
Hoping this gives you something to please everyone that may be dining at your table.
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