Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.

Hot Ham and Cheese Sandwiches with Onion Butter

Here's a crowd-pleasing, drippy, cheesy, delicious hot sandwich recipe for you to try.  I brought a huge batch to a function recently and they were very well received - Enjoy!

Hot Ham and Cheese Sandwiches with Onion Butter

makes 8 kaiser rolls, 16 dinner rolls, or 1 loaf of french bread

Printable Recipe

Ingredients

• 8 large or 16 small rolls (or a long loaf of french bread)

• 1/2 pound shaved ham (excellent quality please)

• 1/2 pound your favorite sliced cheese (any cheese that will melt well)

Onion Butter: 

• 8 tablespoons salted butter (yes, salted)

• 1/2 cup very finely minced onion

• 3 tablespoons prepared mustard (Dijon or spicy brown)

• 1 teaspoon poppy seeds

• 1 teaspoon freshly squeezed lemon juice

Directions

1. To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined; cool to a spreadable consistency.

2. To prepare sandwiches, place roll bottoms, cut side up on a sheet pan.

3. Spread 1/2 the onion butter evenly onto the halves, top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter.

4. Replace roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Note

• Sandwiches can also be wrapped in foil and placed in a slow cooker on high heat until cheese melts, about an hour.