Whole Wheat Pasta in Tomato & Turkey Kielbasa Sauce

This is such a quick throw together dinner.  Not to mention, also a healthier version of most of my pasta recipes. I did use my Multi-Cooker to make this, but doing it in a dutch oven or large pan on the stove top would work just as well.

Ingredients:

• 2 tablespoons olive oil
• 13 ounces Turkey Kielbasa
• 2 green peppers – diced
• 1 medium onion – diced
• 4 cloves garlic – minced
• 1  24 ounce can roasted diced tomatoes
• 2 tablespoons fresh oregano
• 4 tablespoons fresh basil
• 1 box whole wheat penne pasta (white will work as well)
• 1 teaspoon salt
• 1 teaspoon pepper

1. To begin with you’ll need to bring a large stock pot of water to boil for the penne pasta.  Make sure it is salted well because this is the time to give some flavor to that pasta.
2. While penne cooks, turn your multi cooker to “stove top” high and add the olive oil.
3. Once it comes to heat add the Kielbasa and brown well on both sides.
4. Add the peppers, onion and garlic (season with salt and pepper) and saute 2-3 minutes to soften the veggies
5. Add the tomatoes, oregano and basil, reduce to low, cover with lid and cook 5 minutes.
6. Remove lid and taste.  Adjust seasoning with additional salt and pepper as needed.
7. Using a spider or other draining ladle, spoon the cooked pasta from the salt water and add to the multi-cooker and combine.
8. Now here’s why we didn’t drain the pasta in a strainer and you never should.  Add a ladle or so of the starchy water to your pasta dish to give a bit more sauce if needed.  The starch in this water will help thicken your sauce as you add more liquid.
9. Remember, we are using penne pasta so much of the sauce is going to get into the penne so you will want it to appear like just a bit too much sauce when you have it mixed.  The pasta will also continue to absorb liquid as it sits.