This dish is in honor of all of those farmer’s wives who have to wait for their men to come in from the field for supper (and let’s face it… sometimes we’re just not sure when that’s gonna be). So this cajun-inspired pasta skillet is farm, fresh and FAST! With just a little prep at any time, you can throw this one-pot-wonder in the skillet while your farmer is washing his hands and it’ll be ready for the table. Plus, it’s delicious!
And to keep your farmer safe out there, the Kansas Farm Bureau has sponsored a farm-safety poster contest every year since 1950! This program encourages youth around the State to think about safety and use their brains on the farm. It brings in a lot of creativity from local school children and choosing the top posters from the entire state is always a challenge! This year’s winners were no exception. They did a great job creating beautiful (and witty) art to help everyone think about safety around the farm. Thank you to all of the children who participated for doing such a great job!
Farmer’s Wife Sausage and Pasta Skillet
Good olive oil
1 lb smoked kielbasa or turkey/chicken sausage, sliced
1 yellow onion, diced
2-3 cloves garlic, crushed
2-3 cups chicken broth
10 oz. can diced or stewed tomatoes
1 cup penne pasta, cooked according to package directions
1 cup whipping cream
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded sharp Cheddar cheese
4 scallions, sliced
In a large cast iron skillet over medium high heat, add a bit of olive oil; add kielbasa and cook with onions until kielbasa is nicely browned and onions are softened; add garlic and cook an additional minute. Add broth, tomatoes, cream, and pasta; season to taste with salt and paper. Simmer for a few minutes over medium heat until sauce thickens. Remove from heat and sprinkle with cheese and scallions. Serve at once.
KitchenSmack: You can pre-cook the pasta and cook the sausage in advance. Then heat up your pan and add the rest of the ingredients (plus pasta) when it’s time to eat!
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, April 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!