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jackiecmabry
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In a large pot, bring salted water to a boil over medium high heat, and cook 8oz of bowtie pasta until al dente.
Before draining, scoop out ¼c of pasta water and set it aside. Drain pasta in a colander and set it aside as well.
While pasta is cooking, grab a large skillet. Over medium heat, add ½T olive oil and 4 cloves of minced garlic. Cook for 1-2 minutes until fragrant being careful not to let it burn.
Pour ½ c chicken broth into the pan, and add ½ of a red onion (sliced into thin strips), 1 red pepper (sliced into strips) and 2 cups of broccoli florets. Cook 3-5 minutes until vegetables start to soften.
Slice the Polish sausages into "coins" approx 1" thick, and add them to the skillet. Give everything a good toss.
Stir in ½ c of half and half and another ¼ c of chicken broth. Sprinkle in 1t seasoning salt, ¼ salt and ¼ black pepper. Note: I use coarse salt. If you are using table salt, use less.
Rough chop 2oz of parmesan cheese. I like to chop it vs shred it so that you get nice, big hunks of melted cheese in your bite.
Add cheese and cooked pasta into the skillet. Stir in 2T of the reserved pasta water. Toss everything together and cooked for another 1-2 minutes until fully combined and heated through. If you like your sauce thinner, feel free to add more of the pasta water.
Scoop onto plates and serve!