Spaghetti with Portabellas and Kielbasa
A fast and tasty dish of sautéed kielbasa, sliced portabella mushrooms, onion, garlic and cream tossed with spaghetti pasta.
1 (6-ounce) package sliced Portabella caps, cleaned
12 to 16 ounces spaghetti
1/4 cup olive or vegetable oil
1/2 small onion, diced
4 garlic cloves, finely minced
4 ounces kielbasa (Polish sausage), cut into matchstick pieces
3/4 cup heavy cream
Salt and freshly ground pepper to taste
- Scrape the gills from the mushrooms slices and reserve. Cut each slice in half.
- Cook spaghetti, according to package directions, al dente. Drain.
- While the pasta is cooking, place the oil in a large skillet over medium heat. Add the onion and garlic, and sauté for about 1 minute. Add the mushrooms and sausage and continue to sauté stirring constantly. The mushrooms will begin release liquid. When the mushrooms are limp and the liquid has evaporated, about 6 minutes, add the cream. Reduce heat to low and simmer until the sauce begins to thicken.
- Season with salt and pepper to taste and toss the sauce with the spaghetti. Sprinkle the reserved scraped gills over the spaghetti and serve immediately.
Makes 4 servings.