8 oz. uncooked bow tie pasta
1 lb. fully cooked kielbasa or smoked polish sausage, cut into 1/4 inch slices
1 jar (4 1/2 oz.) sliced mushrooms, drained
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. cornstarch
1 1/2 c. milk
1 1/2 c. fresh or frozen snow peas
1 c. shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the sausage, mushrooms and garlic in butter. Combine the cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings. Variation: add a package of Fiesta Ranch powder to add more flavor.
Notes: Another recipe from the Prairie 4th Ward's Recipes and Remembrances cook book. We used sugar snap peas instead of snow peas; they were cheaper and I like them more anyway. We both enjoyed this recipe. It's only the 2nd kielbasa recipe we've tried (the other is here) and it always nice to have more than one option.