• 1 kielbasa link, cut into ½ inch slices
  • 2 onions, diced
  • 1 red pepper, diced
  • 1 bag dried pesto tortellini (Trader Joes)
  • 1 cup parmesan
  • ¼ cup olive oil

In a dutch oven over medium high heat, cook the kielbasa till brown. Remove with slotted spoon, leaving drippings behind. Add onion to pot and cook till partially carmelized, ~15 minutes (add water as needed to prevent burning). Add red pepper and cook another 5 minutes. Remove and add to kielbasa.

Fill dutch oven with water and bring to a boil. Cook pasta till al dene (~11 minutes) and drain. Combine pasta, kielbasa, onion and pepper. Add parmesan and olive oil and mix. Serve immediately.

 

Note: you can add whatever other vegetables you have available. I like roasted broccoli or spinach as an addition when on hand.