Spaghetti With Kielbasa Latin Style

• 1 lb spaghetti
• 14 ounces polska kielbasa, sliced 1/4 inch thick on a diagonal (I use Hillshire Farm made with pork, turkey and beef, no msg)
• 2 tablespoons tomato paste or 1 cup tomato sauce
• 1/2 cup sofrito sauce, my Sofrito (or store bought)
• 4 garlic cloves, finely chopped
• 1 chicken bouillon cube
• 1 teaspoon dried oregano
• 2 cups water
• 2 cups reserved pasta water
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• Garnish
• chopped fresh cilantro
• parmesan cheese

1. Heat a large pot of salted water to boil for spaghetti, cook according to package al dente, reserving 2 cups or more of pasta water.
2. Heat a large, deep skillet over med heat. Add olive oil and kielbasa. Cook, stirring occasionally until brown about 3 to 4 minutes.
3. Add garlic, cook stirring for 1 minute. Add sofrito, cook stirring for 3 minutes. Add chicken bouillon cube, oregano and black pepper to taste. Cook stirring for 1 minute. Add tomato paste (or tomato sauce), cook stirring 1 additional minute.
4. Stir in 2 cups of water, bring to boil, then reduce to simmer stirring occasionally for 30 minutes.
5. After 30 minutes, add 1 cup or more of pasta water depending on how thin or thick you like your sauce. Add drained pasta, toss to combine.
6. Garnish with Parmesan cheese and chopped cilantro.

polska kielbasa, tomato paste, sofrito sauce, garlic, chicken, oregano, water, reserved pasta water, olive oil, salt, fresh cilantro, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-kielbasa-latin-style-505141 (may not work)