Sausage and Pasta Skillet

Sausage SkilletThis 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!

WIBW Farmer's Wife Sausage Skillet

And to keep your farmer safe out there, 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. While it brings in a lot of creativity from local school children, choosing the top posters from the entire state is always a challenge! This year’s winners were no exception. Students did a great job creating beautiful (and witty) art to help everyone think about safety around the farm.

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!

Let’s Get You Cookin’,
Chef Alli


**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!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s