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
- 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.
- While penne cooks, turn your multi cooker to “stove top” high and add the olive oil.
- Once it comes to heat add the Kielbasa and brown well on both sides.
- Add the peppers, onion and garlic (season with salt and pepper) and saute 2-3 minutes to soften the veggies
- Add the tomatoes, oregano and basil, reduce to low, cover with lid and cook 5 minutes.
- Remove lid and taste. Adjust seasoning with additional salt and pepper as needed.
- Using a spider or other draining ladle, spoon the cooked pasta from the salt water and add to the multi-cooker and combine.
- 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.
- 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.
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