Pappardelle with Kielbasy, leeks and mushrooms
28 May 2011 § 4 Comments
I bought a pack of Kielbasy last week from Stefan & Sons at the Montclair Farmers’ Market.
The Ladies™ and King Marv were hungry, so we needed something fast. This pasta dish was super quick and super tasty. Perfect served with a green salad and red wine vinegar dressing.
Ingredients for 4-6 people
16 oz of pappardelle
2 leeks – well washed (to get rid of the inevitable grit) and finely sliced
4 small Kielbasy sliced into rings
Handful of mushrooms
1 clove garlic
Handful chopped fresh parsley
Handful chopped fresh oregano
Salt & Pepper
1 glug of olive oil
Put a pan of salted water on to boil. Add pasta when the water reaches a rolling boil and reduce the heat to a gentle boil. In the meantime heat the oil and butter in another pan. When hot, add the leeks and sauté for about 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the garlic. After another minute add the Kielbasy and herbs and heat through, stirring all the while. Season.
Back to the pasta: when the pasta it is cooked (i.e. slightly al dente), drain it. Reserve some of the pasta water and add to the frying pan and stir to get all the sticky, gooey bits from the bottom of the pan. You don’t want to miss that flavor! Add the pasta to the pan. Stir and serve with grated cheese.
Quick and tasty with Stefan and Sons’ local Polish Kielbasy.