You know it’s time to update a recipe when your oldest moves out, makes dinner for herself, & declares, “Mom, I followed the recipe & you use a lot more seasoning than what’s listed.” Then a few months later, your youngest made the same dish for a friend & echoed her sister. Verbatim. The original post date of this recipe was December 2015.
Here’s the deal: cooking doesn’t have to be precise whereas baking does. In full disclosure, with cooking, I let my senses lead me. It’s not far fetched that a recipe is a guide, but your taste buds take you on the journey so you add or reduce based on what you like. So instead of giving precise amounts on the seasonings, taste as you go, & adjust accordingly.
- 1 12-16oz box of pasta (Farfalle, Shell, Penne, etc.)
- 2 pkgs Kielbasa, sliced thin
- 1 lb fresh green beans, ends trimmed & cut in half (or 2 cans of green beans)
- 3 tbsp. Butter
- Olive oil
- Garlic powder
- Fresh cracked pepper
- Red pepper flakes
- Fresh grated Parmesan
In a large skillet, cook the Kielbasa over medium heat. Meanwhile, in a large pot, add 1-2 tsp salt to the water & when boiling, add the pasta & cook for 4 minutes. At the 4 minute mark, add in the fresh green beans & continue to boil for another 8 minutes along with the pasta. If using canned green beans, simply drain the water & add once the pasta is fully cooked, drained, & returned to stove top.
Remove the cooked Kielbasa to a plate lined with paper towels to soak up grease. Use another paper towel to dab the top; set aside.
Once the pasta/ green beans are finished cooking, drain the water. Do not rinse pasta/ green beans. Add the butter to the pan & put the pasta/ green beans back into the pot. Stir to incorporate the butter. Drizzle in a couple of tablespoons of olive oil. Stir. Add S & P, generously add garlic powder. Stir. Add in red pepper flakes. Stir, taste accordingly, & add more seasoning, if needed. I generally use a lot of garlic powder & fresh cracked pepper. Once seasoned to your liking, stir in the Kielbasa & top with grated Parmesan. Serve immediately.