Kielbasa Pasta Carbonara Recipes

Steps:

• Cook mostaccioli according to package directions. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan., Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

Steps:

• In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture.

Steps:

• Bring a pot of water to boil on the stove. Be sure to salt the water before you add the noodles- makes the noodles nice and yummy!
• In a skillet add a bit of olive oil and turn on the heat.
• Cut up 1/2 of the kielbasa and toss it into the pan.
• Smash 1-2 cloves of garlic, mince and add to the pan.
• Cut up the mushrooms when the meat is almost done add the mushrooms and peas.
• After the mushrooms are nice and golden brown add half-and-half and cheese then shimmer.
• Drain the noodles once they finish boiling.
• Add a touch of hot sauce if you like to the skillet and stir.
• In a oven safe dish add layers of sauce and noodles till everything is incorporated. Add cheese to top it off and enjoy!

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Steps:

• Cook pasta according to package instructions.
• In a large skillet, saute over medium heat, the sausage and garlic in butter.
• Combine cornstarch and low-fat milk until smooth.
• Gradually add the cornstarch mixture to the skillet.
• Bring to a boil over medium high heat and cook for 2 minutes, stirring constantly or until thickened. (You may reduce the heat to medium after this comes to a boil to keep from scorching mixture).
• Drain pasta and add to skillet.
• Stir in peas and cook over medium heat until they are tender.
• Reduce heat to medium low, add cheese and cook until cheese is melted.

Steps:

• In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
• Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.