1lbdried medium-sized pasta (penne, farfalle/bowtie)
1lbkielbasa (pre-cooked), sliced into 1/4" thick coins
1medium onion, halved and thinly sliced
2bell peppers, preferably different colors, sliced
8ozcremini mushrooms, sliced optional
1diced zucchini, green or yellowoptional
1.5Tbspgarlic, freshly minced (3-4 large cloves)
2Tbspextra virgin olive oilmore to taste
2Tbspfreshly grated parmesan cheese
1Tbspminced fresh oregano(or 1 tsp dried)
1Tbspminced fresh basiloptional
salt and freshly ground black pepperto taste
Turn large pot of water on high to boil. Once boiling, salt water and add pasta. Cook according to package directions and drain, reserving 1/2c pasta water.
Turn large sauté pan to medium heat. Once hot, drizzle 1 T olive oil in pan. Wait 30 seconds and add sliced kielbasa. Sauté until nice color is achieved. Remove from pan and set aside.
Drizzle 1 T olive oil in pan. Wait 30 seconds and add sliced onion. Sauté while stirring occasionally for approximately one minute. Add sliced bell peppers along with a pinch of salt and a few grinds of pepper. Sauté for two minutes and push onions and peppers towards edges of pan. Add mushrooms if using. Sauté until slightly tender, approximately five minutes. Add zucchini if using and salt again to taste. Saute three minutes or until zucchini are tender.
Add kielbasa back to pan with sautéed vegetables. Turn heat down to low. Add garlic and herbs, stir for 30 seconds. Taste and season again.
Add 1/4 c pasta water to sauté pan, more if needed. Stir. Add cooked, drained noodles to pan and mix ingredients well. Top with freshly grated parmesan cheese, taste one more time, and serve.
This dish requires approximately 30 min of active cooking time, between prep and adding/stirring ingredients. It keeps well in the refrigerator or freezer and reheats beautifully.