Sarasota's Sauteed Kielbasa, Cabbage, Peppers, & Potatoes

Step 1: Sausage ... Add a little butter and olive oil to a medium high heat pan; then, add the sausage and, saute turning often. The sausage is already cooked; you are just browning it. It only takes a couple of minutes per side. Then, transfer to the plate or small bowl on the side.

Step 2: Vegetables ... Potatoes, peeled or not - your choice; I usually do NOT peel mine. You want approximately a 1/2" dice on the potatoes. Add the potatoes, peppers, onions, fennel, thyme, paprika, oregano, a pinch of salt and pepper to the drippings from the sausage; along with a bit more oil and butter - only if needed, still on medium high heat. Cook in a covered pan for approximately 5 minutes, stirring often. Then, add add the garlic and cabbage: and, season with a bit more salt and pepper (just a pinch), saute for just a minute; then, add a little broth - cover - reduce the heat to medium low - and cook until everything is tender, about 5-8 minutes. The broth will allow the vegetables to steam and soften without burning or getting too brown.

Step 3: Noodles ... As everything cooks, start the noodles. Cook the noodles according to package directions in plenty of salted water. Just a minute or two shy of being done. Then, drain (reserving some of the pasta water), and return to the pot off the heat, and cover to stay warm. Tip: if you keep a little of the water in the pot; they will not stick.

Step 4: Finish ... Once, the vegetables are tender; remove the thyme stems, add the sausage back in, cooked noodles, and parsley - then, toss to coat. Cook just a minute to combine all the flavors. If it is a bit dry; add a little of the pasta water.

Step 5: Serve and ENJOY! ... A great simple - but very hearty dish; and, perfect Fall/Winter comfort food. It takes a little prep; but, not too hard. For me, roasted beets are the perfect side dish. But, most importantly - feel free to make it your own - you can customize it to your tastes. And, don't forget the sour cream as a garnish! Also, note that I use a mix of peppers - some bell, some hot, some sweet; you can really use any mix you like.