Paula knows great pasta, and she insisted we share her recipe for one of her favorites: Paula’s Favorite Polish Pasta! This pasta takes a very different approach to your traditional noodle dish. The buttery pasta is mixed with tender, sweet cabbage and smoky, savory kielbasa for that true Polish feeling, and it’s all brought together in a rich buttery sauce. Doesn’t get much better than that! Thank Paula’s Favorite Polish Pasta for a dinner you won’t soon forget!
Ingredients
- 8 ounces tagliatelle, uncooked, can substitute wide egg noodles
- 2 tablespoons olive oil, divided
- 12 ounces kielbasa or sausage, sliced
- 1/4 cup salted butter
- 1 large onion, diced
- 1/2 head cabbage, chopped
- 1 clove garlic, minced
- 2/3 cup frozen peas
- salt, to taste
- fresh ground black pepper, to taste
Directions
Step 1 –Cook the tagliatelle according to the package directions. Drain the egg noodles.
Step 2 –In a large saucepan, heat 1 tablespoon of the olive oil.
Step 3 –Cook the kielbasa until lightly browned, about 3-4 minutes.
Step 4 –Add the remaining olive oil, the butter, and the onion and cook until the onion is softened, about 5 minutes.
Step 5 –Add the cabbage and the garlic and cook until the cabbage is tender, about 10-15 minutes.
Step 6 –Stir in the peas, the cooked pasta, the salt, and the pepper and cook until heated through, about 2-3 minutes.
Step 7 –Serve.
