Kielbasa Pasta with Tomato and Cheese

Instructions

1. 1

   Peel and chop the onion, peel and mince the garlic, slice the fully cooked kielbasa into 5 mm rounds, and grate the cheese.

2. 2

   Heat a 30 cm deep nonstick skillet with a fitted lid and at least 4 litres capacity over medium heat for 1 minute. Add the kielbasa and onion. Cook for 8–9 minutes, stirring regularly, until the sausage is lightly browned and the onion has softened; the sausage will release the fat needed for cooking.

3. 3

   Stir in the garlic, black pepper, cayenne, paprika, oregano and onion powder for 45 seconds. Add the dry rotini, beef broth and tomato sauce, scraping up any browned bits. Increase to medium-high heat and bring to a boil, about 4–6 minutes.

4. 4

   Cover, reduce the heat to low and maintain a gentle simmer for 12–15 minutes. Stir every 3 minutes, scraping the bottom and redistributing the pasta through the liquid. The rotini should be tender, with some loose sauce remaining.

5. 5

   Keep the heat low. Stir in the milk, then add the cheese in three handfuls, stirring until each addition melts. Stir in the parsley and heat gently for 2–3 minutes, until the sauce is smooth and the sausage and sauce reach 74°C/165°F on an instant-read thermometer.

6. 6

   Remove from the heat and let stand uncovered for 3 minutes so the sauce thickens slightly. Stir and divide into four portions.