Kielbasa Sausage Pasta
16 ounce box rotini pasta
1 tablespoons olive oil
16 ounce kielbasa sausage, sliced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
½ teaspoon paprika
10 oz can Rotel diced tomatoes & green chilies
24 oz jar vodka sauce (or spaghetti sauce)
¼ cup water
1½ cups sharp cheddar cheese
Using a large pot, cook pasta according to package directions. Rinse and return to pot. In a large cast iron skillet, heat oil over medium heat and then add sliced kielbasa. Cook until sausage is heated through. Add onions, bell peppers, and the seasonings into a pan and stir. Cook until onions are translucent and peppers are tender. Pour Rotel, vodka sauce and water into skillet, stir to combine. Bring to a boil, reduce and simmer for 15 minutes, then pour into pot with pasta. Stir. Sprinkle cheddar cheese into pot, stir to combine.
SPRINGTIME ASPARAGUS PUFFED PILLOWS
About 2 tablespoons all-purpose flour
1 package Puff Pastry Sheets, thawed
1/4 cup Dijon-style mustard
18-20 spears fresh asparagus, with “woody” ends trimmed
3/4 cup shredded Swiss cheese (or hard cheese: Fontina, Smoked Gouda or Gruyère)
Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Sprinkle the flour on your counter or table. Unfold 1 pastry sheet and cut the pastry sheet into 3 strips along the fold lines. Repeat with the remaining pastry sheet. Brush the pastry strips with the mustard. Fold over the edges of the pastry strips 1/8 inch on all sides, crimping with a fork to form a rim. Place pastries onto the baking sheets. Prick the pastries with a fork. Arrange 3-4 spears of your fresh asparagus on each pastry. Sprinkle each with about 2 tablespoons cheese. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for 5 minutes.
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