I can’t say this is the exact pasta recipe from her childhood, but I definitely think this Sausage and Peppers Pasta is one of the best things I’ve ever made—even though it’s decidely uncomplicated! There’s so much flavor from the variety of seasonings used. And the sausage, peppers and pasta create a texture trio that’s unbeatable. Plus, it all cooks in one pot.

When I served this to my mom she said it was just as good as the one her grandma used to make and happily helped herself to a second serving. I made it many times for them after that night and still love making it now.

Ingredients

1 Tablespoon extra-virgin olive oil

1 (13 oz) Kielbasa, sliced on a diagonal into coins

1 red bell pepper, diced

1 small yellow onion, diced

3 cloves garlic, minced

1 cup halved grape or cherry tomatoes

2 cups chicken broth

1 cup whole milk

1/2 pound Rotini pasta

1/8 teaspoon cayenne pepper (optional)

1 teaspoon freshly ground black pepper

4 ounces Parmesan cheese, grated

Instructions

Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.

Add the kielbasa, red pepper, and onion and saute until browned. Add garlic and tomatoes and saute 30 seconds.

Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.

Cover, reduce to low, and simmer 12-15 minutes or until pasta is al dente. Remove cover and turn off heat.

Stir in the grated Parmesan cheese and serve hot.

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Quick tip: If you don’t have fresh garlic you can substitute 1.5 teaspoons garlic powder.

Recipe and image courtesy of The Wanderlust Kitchen.