Tagliatelle with Kielbasa, Onions and Tomatoes

• 1 pound Polish Kielbasa, Cut Into Bite-Sized Coins
• 1 whole Medium Onion, "frenched" (sliced From Pole To Pole)
• 1 Tablespoon Olive Oil, Only If Needed
• 2 cloves Large Cloves Garlic, Minced
• 28 ounces, weight Can Crushed Tomatoes (Chopped, Diced, Pureed, All Work Too)
• Salt And Pepper, to taste
• 1 pound Tagliatelle Pasta, Cooked According To Package Instructions For Al Dente

1. Heat a very large skillet over medium-high heat.
2. Saute the kielbasa in batches until well caramelized on both sides (I like lots of brown color).
3. Remove it from the pan and reserve fat.
4. Use the same skillet and lower the heat to medium.
5. Add the onions.
6. Saute the onions in the reserved kielbasa fat (add a little olive oil if needed), stirring frequently until the onions are translucent and caramelized, about 15 minutes.
7. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.
8. Simmer uncovered for about 20 minutes, stirring occasionally.
9. Serve over pasta.
10. Alternate slow cooker instructions (to feed a crowd, double the recipe): Place sauteed kielbasa, caramelized onions, garlic and tomatoes in a slow cooker.
11. Cook on high for 1 hour or low for 2-3 hours.
12. Stir in the cooked and drained pasta just before serving.
13. Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so that each piece is coated.
14. Then I let it cool completely and transfer it to a large zipper bag until I need it.

kielbasa, onion, olive oil, garlic, tomatoes, salt, tagliatelle pasta

Taken from tastykitchen.com/recipes/main-courses/tagliatelle-with-kielbasa-onions-and-tomatoes/ (may not work)