I love Kielbasa for breakfast, but we rarely eat it for dinner. But all that is about to change with my Kielbasa & Apple Rigatoni. Cheesy, creamy, with bright pops of apple to balance the rich sausage. It’s happiness in a bowl.
Now stay with me on this one. Here’s the logic. Pork + apples = friends. Kielbasa is pork, and yummy. Therefore kielbasa + apples = friends. And it’s true! This pasta is so freaking good. Mike looked at me like I was a little crazy when I presented him and bowl, but as usual, he was pleasantly surprised. He just needs to remember I’m a damn good cook and go with it.
I’m totally going to remake this dish as an omelette soon. The cheese, kielbasa, and apple all tucked in a fluffy egg blanket. I’m all over it!
Guilty confession for the week: I bought two new cookbooks that are amazing, and I’ve run out of room in the cabinet the cookbooks are in. They need more room. *sigh* I think I need to build Mike a bar and take over the upper pantry shelves again. Wish me luck!
One Year Ago: How to Properly Care for Your Cast Iron Skillet
Kielbasa & Apple Rigatoni
Ingredients
- 14 ounces Kielbasa sausage cut into 1/2" thick slices
- 1 pound rigatoni
- 3 gala apples cored and diced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 3 cups shredded sharp cheddar cheese
- Salt and pepper
Instructions
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Bring a large pot of water to a boil. Season generously with salt. Add rigatoni and cook until al dente according to package directions. Drain; return to pot and cover.
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Heat a large skillet over medium-high heat. Add sausage. Cook until well browned on both sides, about 5 minutes. Remove sausage to a bowl;set aside.
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Reduce heat to medium. Add butter to the same skillet. Once butter is melted, add flour and whisk to combine. Cook for 1 minute. Slowly pour in milk while whisking to prevent any lumps from forming. Bring sauce to a simmer, whisking often. Once bubbling, add cheese. Stir until cheese is melted. Season with salt and pepper to taste.
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Pour sauce over cooked pasta, add kielbasa and half the apples. Stir to combine. Portion pasta, and top with remaining apples - distributing evenly among the dishes. Serve immediately.
