Spaghetti with Portabellas and Kielbasa

I never knew where this recipe came from until just a few minutes ago. Really! My Mom had it printed and we have been making it for years, so I never thought about it. But before I went on here claiming I didn't know where it came from I thought I should make sure I couldn't find the exact recipe. Well, I found it instantly haha!

You can find it here: Spaghetti with Portabellas and Kielbasa. I don't use highline mushrooms, can't say I even recognize the brand actually. I prefer baby portabellas for this dish. I never buy pre-sliced mushrooms because they aren't washed and that's just a whole lot more tedious mushroom washing/brushing than is necessary. I use olive oil as my vegetable oil because I enjoy the taste. Otherwise, I follow this recipe!

Washed baby bellas. Awww.

I cut the kielbasa (all beef preferably) into discs, then strips.

Saute the onions and garlic until soft then throw in the mushrooms and kielbasa. Contrary to what the actual recipe says, don't wait for the mushroom juice to evaporate. They would be dried up little specks by then. Plus it would take way longer than 6 minutes... Also, when you add the cream it will never (ever) thicken. I mean, how can it? It doesn't have any thickening agent to do so. This makes a very thin, very good sauce. If you prefer it thicker, you'll have to make a roux in another sauce pan and then add this meat and mushroom mixture to it.

Once your pasta is done, toss with the sauce mixture.

You can see here that the sauce is very thin, but completely coats the noodles regardless.

Yum! This is good reheated the next day if you add a little more cream, or even milk, when heating. It helps any cream based pasta to re saturate and not just dry up in the microwave.