Last updated on January 15, 2012 by Liza Hawkins
finally over and things should be settling down, right? Well, if your house is anything like mine then you’re still moving full speed ahead.
I have a theory – it’s winter’s fault. When the winter solstice brings darkness at 5:00pm, it’s hard not to feel rushed once you get home from work. Something about long, bright summer evenings lure a slower pace, even if bedtimes stay the same and you still need to accomplish the same never-ending to-do list after work.
Maybe it’s just me.
Point is, let’s take a peek at another quick fix weeknight dinner, shall we?
Kielbasa & Peppers with Ziti
Prep: 5 minutes; Cook: 15 minutes; Serves: 4
1/2 box ziti pasta
2 tablespoons salt for the pasta water (optional)
2 tablespoons olive oil
1 14-oz. package Polska Kielbasa
1 green bell pepper, chunky diced
1 medium onion, sliced
2 cloves garlic, minced
1/4 teaspoon black pepper
1 tablespoon dried parsley
3 tablespoons grated Parmesan cheese
1/4 cup pasta water
Add the olive oil to a large skillet and preheat it over medium-high heat. Set a large pot of salted water to boil – then add the ziti and cook until it’s just al dente, about 9 minutes.
While the pasta’s cooking, add the kielbasa link to the preheated skillet and brown it for 3 minutes on both sides. Remove it from the skillet and slice it into bite sized chunks. Reduce the skillet heat slightly and add the peppers, onions and garlic – sauteing until the onions get translucent, about 5 minutes.
Add the cooked ziti and the kielbasa into the skillet, along with the Parmesan, parsley and pasta water. Toss to combine, and continue cooking for another minute or two.
Serve with a warm loaf of crusty Italian bread.