Easy Kielbasa Pasta
This Kielbasa Pasta recipe offers a comforting and flavorful weeknight dinner solution. Tender pasta is combined with savory kielbasa in a luscious tomato-based sauce, delivering a satisfying meal that's quick and easy to prepare.
Equipment
- Large pot
- Large skillet or pot
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Mixing spoon
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- 4 quarts water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- ¼ cup chopped fresh parsley, for garnish
- ½ cup heavy cream or half-and-half optional
- Grated Parmesan cheese, for serving optional
Instructions
- Bring the water to a rolling boil in a large pot.
- Add the salt and then the pasta.
- Cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the sliced kielbasa and cook until browned, about 5-7 minutes.
- Remove the kielbasa from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, and red pepper flakes (if using).
- Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
- Season with salt and pepper to taste.
- Return the browned kielbasa to the skillet and stir to combine.
- Add the cooked pasta to the skillet with the kielbasa sauce.
- Toss to coat the pasta evenly with the sauce. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency.
- Stir in the heavy cream or half-and-half (if using) for an extra creamy sauce.
- Garnish with fresh parsley and grated Parmesan cheese (if desired).
- Serve immediately and enjoy!
Notes
Don't overcook the pasta; al dente is best. Browning the kielbasa adds significant flavor, so don't rush it. Adjust seasoning to your preference, as kielbasa and canned tomatoes can vary in flavor. Feel free to add vegetables like bell peppers, mushrooms, or spinach. A splash of heavy cream or half-and-half creates a luxurious sauce. Spice it up with extra red pepper flakes. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reserved pasta water helps thicken the sauce and bind it to the pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet. For variations, try creamy pesto, spicy arrabbiata, mushroom and spinach, or vodka sauce.