Chad's Kielbasa Kreation

Horrible name.  Frankly, it doesn't really have a name yet.  This is a dish I ginned up, and Jennie has helped to modify, while in Delaware.  Frankly a lot of it is to taste and I'm sure variations on this would be very, very simple (add mushrooms? green onions? carrots?).  The dish goes very well with a good beer or red wine, if either are your "thing."

Ingredients:

• 1/2 yellow onion
• 1/2 red onion
• 5 (or more) cloves of minced garlic
• 1 lb. kielbasa (we use pork)
• 4 tomatoes on the vine
• 3 roma tomatoes
• 1 lb. rotini pasta
• Large amounts of olive oil
• Salt
• Pepper

Optional:

• 1 small zuchini and/or 1 small yellow squash (Jennie, ever the carnivore, choses to avoid these when it's her turn to make the dish)

Directions:

1. Cut up the tomatoes (chopped), onions (chopped), veggies (if using), and the kielbasa (1 inch slices).  Keep the tomato juice. 
2. Make the rotini per instructions on the box.
3. In a large sauce pan, saute the onion and garlic in a base of olive oil (may want to coat the bottom of the pan) until the onions are translucent.
4. During each of the next steps, salt and pepper as you see fit (can also wait until the end, but I prefer to add a bit at each step).
5. Stir and after approximately 3-5 minutes, add the kielbasa to the pan.  If using zuchini and/or yellow squash, add shortly before or after this step depending upon how soft or crunch you like your vegetables.
6. Stir and after approximately another 3-5 minutes, add the tomatoes and juice.
7. Let simmer, stirring occasionally.
8. Jennie lets it simmer for approximately 5-7 minutes, Chad prefers to let it simmer for up to 20 minutes to really let everything soak into each other.
9. Serve the mix warm over a plate of pasta.