Kielbasa Penne

This is our family's absolute favorite meal - my picky 2-year old will actually climb across the table to help herself to more. Enjoy!

• 1 T. butter
• 1 T. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb. Polska Kielbasa, sliced & halved
  * This is the crucial ingredient that provides the majority of the flavor, so don't skimp with a cheap kielbasa - get something good! Otherwise it just ends up tasting like hot dogs... You could also try using something different, such as sweet Italian sausage.*
• 2/3 C. white cooking wine (Don't worry, the alcohol burns out.)
• 1 14-oz. can diced tomatoes (with juices)
• 1 to 2 C. whipping cream (I usually end up using at least 1.5 C., creating more sauce which is the best part.)
• 2 T. chopped fresh parsley (or 1 to 2 T. dried parsley flakes)

In a large frying pan with tall sides, heat the butter and olive oil over medium high heat. Add the onion and garlic, saute until onions are soft. Add the meat and saute until browned. *This step is important; the more the meat browns, the more its flavor will be released.*

Add the wine and boil until it has almost all evaporated (a few minutes). Add the tomatoes and simmer over medium heat for several minutes. Add the whipping cream and simmer to thicken the sauce. Add the parsley, stir it in, and season all with salt and pepper to taste. Pour sauce over 1 lb. of penne pasta, cooked.

Feel free to lick the plate clean after your 3rd helping. :)