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<\/a><\/p>\nIngredients:<\/h4>\n\n- 1 Box Tricolor Rotini<\/li>\n
- 2-3 large beets<\/li>\n
- 2 tablespoons Olive Oil<\/li>\n
- 1 lb. Polish Kielbasa, cut into rounds<\/li>\n
- 2 tablespoons Flour<\/li>\n
- 2 cups chicken stock\/bouillon<\/li>\n
- 2 Tablespoons Balsamic Vinegar<\/li>\n<\/ul>\n
To prepare:<\/h4>\n
1) Cook pasta per directions<\/p>\n
2) Peel, cube and cook beets until tender<\/p>\n
3) Heat olive oil in large skillet and brown sausage until heated through<\/p>\n
4) Remove sausage from pan and mix flour into remaining oil until smooth to create a roux<\/p>\n
5) Slowly add chicken stock, stirring constantly to keep sauce smooth<\/p>\n
6) Continue cooking sauce until thickened.<\/p>\n
7) Remove from heat and add balsamic (more or less to taste)<\/p>\n
8) Combine pasta, beets, sausage and sauce<\/p>\n
<\/p>\n
To prepare:<\/h4>\n
1) Cook pasta per directions<\/p>\n
2) Peel, cube and cook beets until tender<\/p>\n
3) Heat olive oil in large skillet and brown sausage until heated through<\/p>\n
4) Remove sausage from pan and mix flour into remaining oil until smooth to create a roux<\/p>\n
5) Slowly add chicken stock, stirring constantly to keep sauce smooth<\/p>\n
6) Continue cooking sauce until thickened.<\/p>\n
7) Remove from heat and add balsamic (more or less to taste)<\/p>\n
8) Combine pasta, beets, sausage and sauce<\/p>\n
<\/p>\n