The creamy, cheesy goodness of Kielbasa Pasta is one your family will crave and ask for time and time again!
It takes only 40 minutes to create a dish so visually and aromatically appealing that your family will likely be at the table long before you call them. I have to admit, at first glance, I hesitated to combine a package of kielbasa with pasta, fresh tomatoes, cheddar cheese, and heavy cream. While those are only a few of the ingredients in this dish, they were the ones that called out to me right at the start. I didn’t quite know how well they would combine.
Then I started to think about all the other pasta dishes I’ve made over the years that featured creamy, cheesy sauces. Why should this one be any different? I think the main reason was that I rarely eat kielbasa. I’m not much of a sausage person, but since discovering the milder flavors of turkey kielbasa, I think that might change. I place this dish in the comfort food category because it just makes me feel all warm and cozy when I eat it.
The diced fresh tomato adds a level of brightness to the dish, while the chicken broth, onion powder, and Italian seasoning bring a savory flavor. You can decrease or increase the crushed red pepper flakes to suit your desired level of spiciness. Since I love garlic, I often use an extra clove or two in my pasta dishes. Oh, and this recipe works equally well with gluten-free pasta and gluten-free all-purpose flour.
This is one of those budget-friendly meals that makes four hefty servings. It is also easy to double or triple the recipe to feed a large crowd. Adding other vegetables is another great way to stretch the servings. You can also change the penne pasta to other fun shapes, such as rotini, rigatoni, ziti, and fusilli. Feel free to use plant-based versions of all dairy products, if desired. And, as always, it’s best to shred your cheese to avoid added cellulose that can inhibit optimum melting.
Exciting additions for kielbasa pasta!
This recipe for kielbasa pasta is perfect just the way it is, but don’t let that stop you from adding a few ingredients for even more flavor. The recipe calls for red bell pepper, but I prefer using assorted mini bell peppers because the mixture of yellow, orange, and red adds more color to the dish. My other favorite addition is chopped sundried tomatoes. I use the dry ones, not the ones in oil, although they would probably work. I add them with the onion and bell peppers, so no reconstitution is necessary before using.
Some of my other favorite add-ins include jarred artichoke hearts (non-marinated), broccoli, spinach, peas, yellow squash, zucchini, diced eggplant, and mushrooms. I like to add the broccoli with the onion and peppers, and then mix in the squash, zucchini, eggplant, and mushrooms with the diced tomatoes. If using peas and spinach, I add them five minutes before the dish is done, or right before adding the cheese.
How do I store leftovers?
Allow leftover kielbasa pasta to cool to room temperature before storing, but don’t let it sit out more than 2 hours. Refrigerate it in an airtight container for up to 4 days. You can also freeze the chilled leftovers in a freezer-safe container or zippered bag for up to 3 months. Defrost frozen leftovers in the refrigerator overnight. Reheat in the microwave at 30-second intervals, stirring after each time until heated throughout. You can also reheat leftover pasta on the stove over medium heat with a bit of extra chicken broth or milk to add moisture to the dish.
Serving suggestions
Serve kielbasa pasta alongside a crisp Apple-Pecan Fall Salad, Chopped Kale Salad, or a simple, leafy Green Salad. Add some Potato Rolls or Gluten-Free Hamburger Buns made into smaller dinner-sized rolls. Some delicious dessert options following the pasta dinner include Strawberry Delight, Taffy Apple Salad, and this decadent Chocolate Cheesecake Recipe.
Kielbasa Pasta
Ingredients
- 12 ounces penne pasta
- 2 teaspoons olive oil
- 14 ounces kielbasa sausage sliced into 1/4 inch pieces
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 fresh tomato diced
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 1/4 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves roughly torn (optional, for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water and then drain the pasta.
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Heat the olive oil in a large skillet over medium-high heat. Add the kielbasa slices and cook for 3-4 minutes until lightly browned.
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Add the butter, diced onion, and red bell pepper to the pan, and sauté for 2-3 minutes until they soften. Then, sprinkle in the onion powder, Italian seasoning, and red pepper flakes.
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Mix in the minced garlic and dust the mixture with flour; cook for an additional 1-2 minutes to eliminate the raw flour taste.
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Add the diced tomatoes. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for about 10-15 minutes until the sauce thickens slightly.
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Add drained pasta and reserved water to the skillet. Gradually stir in shredded cheddar and grated Parmesan until melted and smooth (do not add the cheese all at once). Season with salt and black pepper, garnish with fresh basil if desired, and serve immediately.
Nutrition
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