Kielbasa, Purple Onion and Broccoli Pasta

Where did April go? It was like one of those magic shows we used to watch as kids - now you see it, now you don't. As a wee little one I was enthralled by the idea of magic. Being very curious by nature I wanted to figure out how the heck they did it, how did the lady end up whole and alive after being cut in half? How did they manage to piece the string together again after cutting it pieces? And how in the world did they know which card was picked every single time? 

Of course, now I know that most of those things were sleight of hand or simple tricks to fool their young audience, but back then I was awestruck. But I'd still like to know how that woman's guts didn't end up spilled out all over the floor... Though I guess that would've put a bit of a damper on the whole show, wouldn't it?

Now that I've reached the mighty old age of almost-29 (and I'd still like to know how the heck that happened), I know that magic isn't really magic. But sometimes things can feel magical or simply too good to be true. Kind of like this pasta dish. Which comes together in oh, the time it takes to boil the pasta. Which, as we all know, isn't very long. And hence equals a super speedy supper. 

I've gotta tell you that any old sausage won't do for this dish. You need something with punch, like my new favourite kielbasa (oh how I love thee!) or chorizo. Not your regular old supermarket sausage. That certainly won't do. Because while the meal will still come together pretty swiftly, the magic will be lost in the tasting. And what good is food without that touch of magic that urges you to ask for an encore?

Kielbasa, Purple Onion and Broccoli Pasta

Inspired by Good Life Eats

Serves 4 - 6

250g short pasta of your choice (eg fusilli, shells, penne)

1 tbsp olive oil

17 purple baby onions

1/2 tsp garlic

220g Polish kielbasa sausage, sliced thinly

a small head of broccoli, broken into florets

1/2 cup semi-dry white wine

1 tsp paprika

Salt and pepper, to taste

1. Bring a large pot of salted water to the boil and cook pasta until al dente.

2. Meanwhile heat olive oil in a large saucepan over medium high heat, add onions and fry for 1 - 2 minutes. Add garlic, stirring, then add the sausage, frying until lightly crispy on the outsides. Quite a bit of fat will render from the kielbasa, this is fine.

3. Turn heat down to medium low and add broccoli florets, stirring to coat all of them in the lovely kielbasa juices. Cook briefly, until just starting to soften, then add wine and paprika and cook another minute or two. 

4. Drain pasta and add to the sausage mixture, mix then taste and adjust seasonings. Serve immediately.

 If you're in the Western Cape, I recommend Rudi's for the sausage - they have an excellent selection. You can also try Joostenberg Deli just outside of Stellenbosch.