Everyone was pretty hungry after a long day at work, so I used what we had laying around to make a satisfying and tasty meal. Honestly, I wasn’t even sure the folks would like this dish, but each of them went back for seconds. All you do is cook the veggies on medium-high heat until slightly caramelized/charred, then add the chopped up kielbasa. When the bottom of the pan has a bunch of burned looking “crud”, pour in the wine and dump in a chopped tomato. Lower heat, simmer, toss  in whatever pasta or rice you have laying around. So simple but it yields a nice garlicky, smoky, salty, sweet peppery flavor. It’s pretty good. I guess I’ll start serving kielbasa with pasta from now on!

8 oz kielbasa

1 tablespoon extra virgin olive oil

1 medium onion

1 red bell pepper

½ yellow bell pepper

2 garlic cloves (minced)

½ teaspoon oregano

½ cup wine (I used white zinfandel since we had it in the fridge)

1 tomato

¼ – ½ teaspoon chili powder

1/8 teaspoon cumin

1 – 1½ cups angel hair pasta (cooked)

Spinach (desired amount…I used around 2-3 handfuls of baby spinach)

Salt and pepper to taste

Chop the kielbasa, quarter and slice the onion, mince the garlic, and slice the peppers.

In a large skillet over medium high heat, add the oil and onion. Cook for 2-3 minutes or until lightly browned/cooked. Add in the sliced peppers, garlic, and oregano. Cook for 3-5 minutes more.

Add in the chopped kielbasa and cook until slightly browned/crispy (around 3-5 minutes).

Pour in the wine and add the tomato to deglaze the pan.

Sprinkle in the chili powder and cumin. Stir to combine

Lower heat to medium. Add in the spinach and angel hair pasta…heat through until spinach is wilted.

Serve and enjoy!