Jul 152013

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12 ounce box tri-colored rotinipasta-and-kielbasa
2 tablespoons extra virgin olive oil
Kielbasa, cut into ¼” slices
1 orange pepper, chopped
½ medium onion, chopped
1 cup broccoli florets
3 cloves garlic, grated
1 teaspoon kosher salt
Pinch red pepper flakes
2 tablespoons tomato paste
1 cup reserved pasta water
1 can sliced olives, drained
1 cup grated Parmesan cheese

Cook pasta according to package directions.  Reserve 1 cup of pasta water when pasta is drained.

In a large skillet over medium heat, add oil and onions.  Sprinkle with salt.  Cook until onions are translucent.  Add garlic, cook for 30 seconds.  Add kielbasa, pepper, onion, broccoli and garlic; sauté until vegetables are tender and kielbasa is browned.  Add tomato paste, pepper flakes, and pasta water.  Stir to combine.  Add kielbasa mixture to cooked pasta.  Stir in olives and Parmesan cheese.

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