During the year, our family makes many trips to the local meat market to purchase beef sticks and summer sausage. We also pick up kielbasa and Polish sausage every once in a while. And though we thoroughly enjoy making sausage, sauerkraut, potatoes and dumplings, this recipe is a nioce change of pace and one of my favorite dishes. Though my dad is not much of a pasta fan, this particular dish won him over as well. Of course, any pasta dish becomes instantly better with sausage, so it's not surprising. And if you're like me and like to stray from the original recipe and be creative, this is also delicious with cheddarwursts.
1 - 12-oz. package bow tie pasta
1 lb. smoked kielbasa or smoked sausage, cut into 1/4-inch slices
2 cloves garlic, minced
1 small onion, diced
2 Tbsp. butter
6-8 fresh mushrooms, sliced
1 Tbsp. cornstarch
1-1/2 cups milk
1/2 cup heavy whipping cream
1 cup shredded cheddar cheese
salt and pepper, to taste
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, garlic and onions in butter. Add the mushrooms and saute 5 minutes more. In a small bowl, mix the cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the whipping cream and cook for 3 more minutes. Drain the pasta and add to the sausage mixture. Stir in cheese and cook until melted. Season with salt and pepper. Serve alongside steamed vegetables for a complete meal.
Note: The photo shows this recipe made with roasted garlic chicken sausage
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