Penne Polish Style
A rustic Polish skillet pasta tossing al dente penne with browned slices of garlic-smoked Polish kiełbasa, sautéed forest mushrooms, sweet onions, and a velvety sour cream and dill sauce.
Ingredients
- • 350g penne rigate pasta
- • 250g smoked Polish sausage (kiełbasa wiejska or podwawelska), sliced into rounds
- • 200g chestnut mushrooms, sliced
- • 1 large onion, thinly sliced
- • 2 cloves garlic, minced
- • 150ml Polish sour cream (śmietana 18%)
- • 1 tbsp Dijon or Polish mustard
- • 2 tbsp butter or sunflower oil
- • 3 tbsp fresh dill, finely chopped
- • Sea salt and freshly cracked black pepper
Preparation Steps
Cook the penne in a large pot of boiling salted water for 10 minutes until al dente. Drain, reserving half a cup of pasta cooking water.
Heat butter in a large skillet over medium-high heat. Add the sliced kiełbasa and fry for 5 minutes until browned and sizzling at the edges. Remove the sausage, then sauté the sliced onions and mushrooms in the rendered pan juices for 6 minutes until golden and tender.
Stir in the minced garlic for 1 minute until fragrant. Return the sausage to the pan, reduce the heat to low, and stir in the sour cream, mustard, and a splash of reserved pasta water to create a velvety, rich sauce.
Toss the drained penne into the skillet, coating every tube in the smoky, savoury sauce. Season with sea salt and cracked black pepper, scatter with generous fresh dill, and serve hot.