Special guest post from The Wife:
My mom and I have an arrangement on Tuesday nights. The Husband stays late at school to run game club, so my mom brings the Spud home at 4, and then one of us prepares dinner while the other one watches the Spud. We alternate dinner responsibilities from week to week. This past Tuesday, it was my mom’s turn to make dinner. Around 1:45, I received an email from her saying she wasn’t feeling well and needed to bow out of dinner. This left me with a dilemma. Sure, we could have leftovers, but that didn’t sound appealing to me, and I was certain the Husband wouldn’t be too excited about it either. As I sat at my desk, waiting for my students to locate their homework, I remembered a package of kielbasa I had seen hiding in the back of the freezer. I typed “quick kielbasa recipe” into Google, and the first hit was Quick Tortellini and Kielbasa. With just five ingredients (all of which we had in some form or another), I decided to give it a try.
Mercifully, the Spud decided to take a nap on the way home from Grandma’s, so I was able to throw dinner together before she woke up. She even got to taste-test it before her dad got home. Her red face and watery eyes attested to the fact that it was a bit spicier than I had intended…but she continued to shovel it in. I figured that was a good sign.
Quick Tortellini and Kielbasa
- 1 (9 oz.) package refrigerated cheese-filled tortellini (I’m sure they meant 1 16 oz. package of frozen tortellini.)
- 1 ½ cups frozen bell pepper and onion stir-fry (Didn’t have this exact item. Instead, I went with ½ cup thinly sliced red pepper, ½ cup thinly sliced yellow onion, and ½ cup fresh broccoli.)
- ½ lb. cooked kielbasa or Polish sausage, cut into ¼ inch slices (14 oz. is kinda like ½ pound, right? No, but if I’m going to open a package, I’m using all of it.)
- 1 (26 oz.) can chunky-style tomato pasta sauce (I didn’t have a 26 oz. can of pasta sauce, but that wasn’t a big deal. Kielbasa and pasta sauce sounded gross. Instead, I went with 1 14.5 oz. can of low sodium petite diced tomatoes and 1 10 oz. can of diced tomatoes with green chiles. I know, I know… 14.5 + 10 is 24.5, not 26. Look, I’m an English teacher, okay?)
- 1 oz. (1/4 cup) shredded Parmesan cheese (omitted since I didn’t use pasta sauce)
- Cook tortellini as directed on package. Drain and set aside.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray (clearly, we don’t want this to stick). Add bell pepper and onion (and broccoli); cook over medium-high heat for 3 to 5 minutes or until tender, stirring occasionally. Add kielbasa; cook and stir 2 minutes. (I let it cook a little longer – nothing worse than underdone kielbasa).
- Add pasta sauce (don’t be gross – used the diced tomato combo); mix well. Reduce heat to medium; simmer 4 to 5 minutes or until thoroughly heated, stirring occasionally.
- Add cooked tortellini; stir gently to mix. Cook until thoroughly heated, stirring occasionally. Sprinkle with cheese (or don’t).