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Cheezy Kielbasa Pasta

Kielbasa Pasta

This hearty Kielbasa Pasta dish combines smoky Polish sausage with tender penne pasta in a rich, creamy sauce. Inspired by a family-run bistro in Chicago, it’s a comforting meal perfect for chilly evenings. The garlic and onions enhance the depth of flavor while fresh parsley adds brightness. Easy to prepare and flexible, this pasta promises warmth and nostalgia in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz smoked kielbasa sausage, sliced into 1/2-inch pieces
  • 8 oz penne pasta
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup heavy cream For a lighter version, substitute with half-and-half.
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • A handful fresh parsley, chopped About 1/4 cup.
  • Pinch red pepper flakes Optional; adjust according to preference.

Equipment

  • Large pot
  • Large Skillet
  • Colander
  • Grater
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add the sliced kielbasa to the skillet and sauté for 5-6 minutes until browned and slightly crisp on the edges. Remove the sausage and set aside.
  4. In the same skillet, add the diced onion. Cook for 3-4 minutes, stirring frequently, until translucent and soft.
  5. Add the minced garlic and red pepper flakes (if using), cooking for an additional 1 minute until fragrant.
  6. Reduce heat to low, then pour in the heavy cream and stir. Let it simmer gently for 2-3 minutes to thicken slightly.
  7. Return the kielbasa to the pan and stir to combine with the creamy sauce.
  8. Add the cooked penne pasta and grated Parmesan cheese to the skillet. Toss gently to coat everything evenly in the sauce.
  9. Season with salt and black pepper to taste.
  10. Remove from heat and sprinkle chopped fresh parsley over the top.
  11. Serve immediately while warm.

Notes

  • For a lighter version, substitute heavy cream with half-and-half but keep an eye on the sauce’s consistency.
  • Try swapping penne for bowtie pasta for variety and fun texture.
  • Adding a handful of fresh spinach near the end adds color and nutrition without overpowering the flavors.
  • The red pepper flakes provide a mild heat; adjust the amount according to your preference.
  • This dish stores well in the refrigerator for up to 2 days and reheats nicely on the stove or microwave.