Polish Wonder Pot

from ButterYum
makes 6 servings


  • 1 pound kielbasa, sliced into 1/4-inch thick coins
  • 1 large onion, sliced
  • 1 1/2 cups flavorful¬†tomato sauce (jarred or homemade)
  • 4 cups water
  • 1 pound dry fettuccine
  • 1 handful fresh spinach leaves


  1. In a very wide skillet or stockpot over medium heat, saute kielbasa on both sides until browned; remove from pan and set aside until needed.
  2. In the same skillet or stockpot, saute onions in rendered kielbasa fat until they turn translucent and begin to caramelize (add olive oil if needed).
  3. Return browned kielbasa to pan.
  4. Add tomato sauce and water; stir well to combine.
  5. Raise heat to high and bring to a boil.
  6. Add fettuccine, submerging it in the boiling liquid as best you can, moving a bit to keep the pasta from sticking together.
  7. Lower heat to medium and stir pasta occasionally until liquid is absorbed and pasta is cooked "al dente".
  8. Remove from heat and stir in spinach.
  9. Stir well and season with salt and pepper if needed.