8 oz. penne or other short pasta
1 tablespoon cooking oil
14 oz. Kielbasa, sliced in ¼ inch disks
½ cup sliced green onions
¼ cup dry white wine or chicken broth
1 teaspoon chopped fresh thyme
¼ cup butter
½ cup half and half
2 teaspoons Dijon mustard
¼ cup grated Parmesan cheese
- Cook pasta according to packaged directions.
- Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side. Remove from the skillet onto a paper towel-lined plate. Drain the extra grease from the skillet.
- Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet. Add the thyme and stir until the liquid is almost evaporated.
- Add the butter. Once it is melted, add the half and half and mustard. Bring it to a simmer and let it thicken a little before adding the Parmesan cheese. Stir until the cheese is melted and the mixture coats the back of a spoon.
- Add the cooked pasta to the sauce and stir to coat the pasta.
- To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage
Yield: 4-6 servings