Kielbasa Sausage Pasta 

16 ounce box rotini pasta

1 tablespoons olive oil

16 ounce kielbasa sausage, sliced

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Cajun seasoning

½ teaspoon paprika

10 oz can Rotel diced tomatoes & green chilies

24 oz jar vodka sauce (or spaghetti sauce)

¼ cup water

1½ cups sharp cheddar cheese

Using a large pot, cook pasta according to package directions.  Rinse and return to pot.  In a large cast iron skillet, heat oil over medium heat and then add sliced kielbasa.  Cook until sausage is heated through.  Add onions, bell peppers, and the seasonings into a pan and stir.  Cook until onions are translucent and peppers are tender.  Pour Rotel, vodka sauce and water into skillet, stir to combine.  Bring to a boil, reduce and simmer for 15 minutes, then pour into pot with pasta.  Stir.  Sprinkle cheddar cheese into pot, stir to combine.

SPRINGTIME ASPARAGUS PUFFED PILLOWS

About 2 tablespoons all-purpose flour

1 package Puff Pastry Sheets, thawed

1/4 cup Dijon-style mustard

18-20 spears fresh asparagus, with “woody” ends trimmed

3/4 cup shredded Swiss cheese (or hard cheese: Fontina, Smoked Gouda or Gruyère)

Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Sprinkle the flour on your counter or table. Unfold 1 pastry sheet and cut the pastry sheet into 3 strips along the fold lines. Repeat with the remaining pastry sheet. Brush the pastry strips with the mustard. Fold over the edges of the pastry strips 1/8 inch on all sides, crimping with a fork to form a rim. Place pastries onto the baking sheets. Prick the pastries with a fork. Arrange 3-4 spears of your fresh asparagus on each pastry. Sprinkle each with about 2 tablespoons cheese. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for 5 minutes.