Kielbasa Pasta Skillet and Pear Crisp

I decided to make something with Polish Sausage for Jeremy, and came up with this recipe using various vegetables and penne pasta.  I thought it was quite tasty.   For dessert, I made a recipe I found in the Cooking For Two Cookbook for Pear Crisp.  Super yummy!  The pears were juicy and the topping was crispy.  Perfect.

Anne's Kielbasa Pasta Skillet
Serves 2

Ingredients:
4 oz Rozoni Garden Delight Penne Rigate
7 oz cooked kielbasa, sliced
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1 zucchini, cut lengthwise and sliced
1 red bell pepper, cut into small strips
1 Roma tomato, chopped
1 teaspoon Italian seasoning
pinch of crushed red pepper flakes

Directions:
Cook the pasta according to package directions; drain.  Meanwhile, in a large skillet, heat oil over medium-high heat.  Add onion and garlic and cook for 1 minute.  Add kielbasa; cook until onion is tender, stirring frequently.  Add zucchini, bell pepper, Italian seasoning, and crushed red pepper.  Cook and stir for 5 minutes.  Stir in the tomatoes and cooked pasta and cook until heated through.

*****

Pear Crisp  (2013 Cookbook Challenge)

From America's Test Kitchen: Cooking for Two
Serves 2

Ingredients:
2 ripe but firm Bartlett or Bosc Pears, peeled and chopped
2 tablespoons sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cornstarch
pinch salt
1/3 cup finely chopped almonds or walnuts
1/4 cup flour
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted and cooled

Directions:
Adjust an oven rack to the lower-middle position and heat oven to 425ºF.   Whisk together 1 tablespoon of the sugar, cornstarch, lemon juice, and salt in a medium bowl.  Gently toss the pear chunks with the sugar mixture and divide evenly between two 12-ounce ramekins.

In a medium bowl, mix together the nuts, flour, brown sugar, remaining tablespoon of granulated sugar, cinnamon, nutmeg, and a pinch of salt.  Drizzle the melted butter over the top and combine until the mixture resembles crumbly wet sand.  Sprinkle topping over the pears. Place the crisps on a rimmed baking sheet and bake 20-25 minutes until the filling is bubbling and the topping is a deep golden brown.  Let the crisps cool on a wire rack for 15 minutes before serving.