This is a dish that can be done within 30 minutes and costs around $10-$12 for 4 large servings. (Pictured.)
Place a large pot of salted water on high heat until it comes to a boil. Add half a box of Mezzi Rigatoni. You could add a full box of pasta, but I wanted a good ratio of pasta to the other ingredients. Any pasta will do but for this dish, however, Mezzi Rigatoni is my personal favorite choice. When the pasta has about 3 minutes left to cook, add half a bag of Mixed Vegetables. Drain, but don’t rinse.
While the pasta is cooking, slice one package of Kielbasa at least 1/4 inch thick, but no more than 1/2 inch. Add extra virgin olive oil to an iron skillet on medium-high heat. Place the Kielbasa in the pan in a single layer and cook until it begins to burn. Flip, and cook the other side the same, then remove from heat.
Add the drained pasta and vegetables back into the large pot and turn the heat on low. Add half a stick of butter that has been sliced into about 4 pieces (to help it melt better), 2 cloves of chopped garlic, and stir it into the pasta.
Add the cooked Kielbasa to the pot, grease and all, and give it a stir. Add a full 6 ounce package of Baby Spinach. Drizzle about a tablespoon of extra virgin olive oil over the top and cover.
Stir the ingredients every couple minutes. I found that using tongs was better for this than using a spoon. When the spinach begins to wilt, add salt, fresh ground black pepper, and a pinch of red pepper flakes. Stir again, then add a couple tablespoons of fresh grated Parmesan cheese. Continue to cook and occasionally stir until the spinach has fully wilted and the cheese is fully melted.
Serve in a bowl, topped with more fresh grated Parmesan.