Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 (13 oz) Kielbasa, sliced on a diagonal into coins
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup halved grape or cherry tomatoes
• 2 cups chicken broth
• 1 cup whole milk
• ½ pound Rotini pasta
• ⅛ teaspoon cayenne pepper (optional)
• 1 teaspoon freshly ground black pepper
• 4 ounces Parmesan cheese, grated

Cooking Instructions:

1. Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat the pan.
2. Add the kielbasa, red pepper, and onion and saute until browned. Add garlic and tomatoes and saute 30 seconds.
3. Add the chicken broth, milk, pasta, cayenne pepper (if using), and black pepper. Stir well and bring to a boil.
4. Cover, reduce to low, and simmer 12-15 minutes or until pasta is al dente. Remove cover and turn off heat.
5. Stir in the grated Parmesan cheese and serve hot.