Spaghetti with Kielbasa
INGREDIENTS:
- 20 oz. thin spaghetti
- 4 quarts water
- 24 oz. beef Polska Kielbasa, sliced
- Onion, chopped
- Red pepper, chopped
- Garlic, chopped
- 1/3 cup lemon juice
- 2 tablespoon oil
- 24 oz. pasta sauce
- 3 cups water
- 1 tablespoon salt
- Parmesan cheese (optional)
DIRECTIONS:
First, add red peppers, onions, garlic, 24 oz. beef Polska Kielbasa, 1/3 cup lemon juice and 2 tablespoon oil to medium skillet on medium heat. Mix well and then add 1 tablespoon salt. Next, add 24 oz. pasta sauce. Then, add 3 cups of water. Cook on high heat for 6 minutes, then cook on reduced heat for 20 minutes. After cooking on reduced heat for 20 minutes, beef Polska Kielbasa is ready. Cook 20 oz. thin spaghetti in medium saucepan by adding spaghetti with 4 quarts water, adding salt to taste. Bring water to a full, rolling boil for 6 to 8 minutes, testing the texture of spaghetti until it has a stringy bounce to it. Serve all cooked ingredients in a platter.
Traditional Panamanian spaghetti is cooked in water, with salt being added to water during the boiling process to swell, soften and release some of its starches. This symbiotic process, between the salt and water allows for an enhancement in flavoring the spaghetti noodles, and simultaneously limits starch gelation… altering the reduction of its stickiness consistency.
