I’ve discovered over the years that you can make some killer pasta dishes by infusing flavors and properly coating the pasta – instead of covering it with sauce. This method is pretty flexible and works with tons of flavor profiles. Today I chose to do it with Polish Kielbasa. I find that if it’s sliced and seared a bit separately, it works well with the other ingredients when you add it back in. This was done by first doing the sausage then setting it aside. Then I thinly sliced onions and caramelized them. Then I thinly sliced sweet peppers. I salted for taste and then added them all back. I added angelhair pasta to the pan and added fresh basil , minced parsley and lemon thyme. I mixed well then chose to garnish with parmesan cheese and sliced Thai chilis. I find the little bits of heat against these dishes works great. Also by not adding the peppers in earlier, the heat is not overpowering.
Adding the sausage into the pan 
final serving 
mixing in fresh herbs 
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