Ingredients
8
8 servings
- •1 (16 ounce) package penne pasta
- •1 cup frozen peas
- •1 tablespoon olive oil
- •0.5 cup chopped onion
- •1 teaspoon minced garlic
- •1 pound kielbasa sausage, sliced
- •1 (14.5 ounce) can Italian-style diced tomatoes
- •1 (4 ounce) can sliced mushrooms
- •1 teaspoon white sugar
- •1 teaspoon balsamic vinegar
- •1 pinch crushed red pepper, or to taste
- •kosher salt and ground black pepper to taste
- •3 leaves fresh basil, julienned, or more to taste
- •1 cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Stir peas into the pot during the last 2 minutes.
- Meanwhile, heat oil over medium-high heat in a deep skillet. Add onion and garlic and sauté just until tender, about 5 minutes. Add kielbasa; cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic vinegar, crushed red pepper, salt, and black pepper. Reduce the heat and simmer until the pasta is done.
- Drain pasta, then add to the sauce. Stir to combine, then add basil. Reduce the heat to medium-low heat and cook until pasta absorbs liquid from the sauce, about 5 minutes. Stir in cheese and serve.
Nutritional Facts
Per 8 servings
- Calories: 636
- Carbohydrate: 66g
- Fat: 30g
- Fiber: 5g
- Protein: 26g
- Sugar: 9g
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