So this one isn’t entirely made up by me. A long time ago I received a pasta cookbook. It was overly loved and the edges were chewed off by an equally loved pet bird who I like to believe was just trying to help decide which recipe to tackle one day while helping out in the kitchen.
Inside of that lovely cookbook is a recipe for spicy cajun kielbasa pasta made with (of course) kielbasa, peas, and shrimp. And while I love shrimp, I didn’t exactly want to add it into this particular dish. But I did love the fact that it was a white sauce. Anyone who knows me knows I’m not fond of tomato sauces. On chicken Parmesan and inside a lasagna, yes. Dropped over my spaghetti, no.
This recipe turned into one of my go-to meals for when hoards of my male friends would come over and it was my duty to feed them. Depending on how much pasta you put in, you can serve up to six or eight people. (Although with them, three men could finish an entire pan made with a whole box of pasta in a single sitting.) So I’m sharing my altered, feel-good meal with you – a deviliously delicious pasta recipe for those cold winter nights.
Cajun Kielbasa Pasta
1-lb link of Hillshire Farms Polish Kielbasa
1 cup of heavy cream
1 egg yolk
1/3 cup of water (optional to swap in chicken broth)
1 cup of frozen peas
3 cloves of garlic, minced
1/2 teaspoon of cayenne pepper
1/4 cup of white wine (although any wine works)
1/2 box of linguini pasta, cooked al dente and strained
1/4 cup of fresh grated Parmesan cheese
In a large pan, saute sliced kielbasa on medium-high heat in a 1/2 tablespoon of olive oil until browned. Add garlic and cayenne. Cook for an additional 5 minutes until garlic has released flavor (you’ll smell it) and browned. Add wine to deglaze pan.
In a bowl, mix heavy cream, egg yolk, and water. Add to kielbasa pan with frozen peas. Cook for 7-8 minutes, until sauce starts to thicken. It will still be slightly runny, add al dente pasta and Parmesan cheese. Cook until pasta is coated in sauce and it is no longer runny.
Serve and enjoy.