1 lb. Rigatoni, cooked al dente & drained
2 Tbsp. butter
1 link Kielbasa, sliced to 1/8" thickness
1 medium onion, chopped
1 large green pepper, seeded and chopped
3 large garlic cloves, minced
handful of grape tomatoes (pierce each one w/a fork before cooking)
1 tsp. red pepper, the wet kind
3/4 cup half & half or milk
salt
1/2 cup grated Parmesan cheese (optional)
In a large skillet, melt butter. Saute vegetables and garlic over medium/high heat for 5 - 7 minutes or until tender, yet crisp. Add kielbasa and cook additional 10 minutes. Add milk, red pepper, and a dash or two of salt. Heat on low until milk begins to bubble. Remove from heat and add to rigatoni. Toss to combine. Sprinkle with Parmesan cheese and serve.
