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kielbasa pasta recipe
Isla Marie

Kielbasa Pasta

A smoky, hearty kielbasa pasta made with browned sausage, tender pasta, and a light, savory sauce. This dinner-ready dish is filling, flexible, and perfect for busy weeknights, with options to go creamy or tomato-based.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Eastern European–Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta penne, rotini, or rigatoni
  • 14 ounces kielbasa sausage sliced into rounds
  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • ½ cup chicken broth or reserved pasta water
  • ½ cup heavy cream or ¾ cup crushed tomatoes choose one style
  • Salt to taste
  • Black pepper to taste
  • Optional: bell peppers spinach, grated parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Cutting board
  • Sharp knife
  • Tongs or spatula

Method
 

Step 1. Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water, then drain.
Step 2. Brown the Kielbasa
  1. Heat olive oil in a large skillet over medium heat. Add sliced kielbasa and cook until browned on both sides. Remove and set aside.
Step 3. Build the Base
  1. In the same skillet, add onion and cook until softened. Add garlic and cook briefly until fragrant.
Step 4. Deglaze the Pan
  1. Pour in chicken broth or reserved pasta water, scraping up any browned bits from the pan.
Step 5. Make the Sauce
  1. Add heavy cream for a creamy version or crushed tomatoes for a tomato-based version. Simmer briefly until slightly thickened.
Step 6. Combine Everything
  1. Return kielbasa to the skillet and add cooked pasta. Toss gently until evenly coated, adding more pasta water if needed.
Step 7. Finish and Serve
  1. Taste and adjust seasoning. Add optional vegetables or parmesan if using. Serve hot.

Notes

  • Browning the kielbasa adds essential flavor—don’t skip it.
  • Keep the sauce light so the sausage remains the star.
  • Reheat gently with a splash of water or broth to loosen the sauce.