Tagliatelle with Kielbasa, Onions and Tomatoes

1. 1

   Heat a very large skillet over medium-high heat.

2. 2

   Saute the kielbasa in batches until well caramelized on both sides (I like lots of brown color).

3. 3

   Remove it from the pan and reserve fat.

4. 4

   Use the same skillet and lower the heat to medium.

5. 5

   Add the onions.

6. 6

   Saute the onions in the reserved kielbasa fat (add a little olive oil if needed), stirring frequently until the onions are translucent and caramelized, about 15 minutes.

7. 7

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

8. 8

   Simmer uncovered for about 20 minutes, stirring occasionally.

9. 9

   Serve over pasta.

10. 10

    Alternate slow cooker instructions (to feed a crowd, double the recipe): Place sauteed kielbasa, caramelized onions, garlic and tomatoes in a slow cooker.

11. 11

    Cook on high for 1 hour or low for 2-3 hours.

12. 12

    Stir in the cooked and drained pasta just before serving.

13. 13

    Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so that each piece is coated.

14. 14

    Then I let it cool completely and transfer it to a large zipper bag until I need it.

No additional tips available.