Description
Hearty kielbasa pasta delights dinner tables with rich, creamy flavors from Polish sausage and melted cheese. Simple ingredients combine for a comforting meal that satisfies you completely.
Ingredients
Scale
- 12 oz (340 g) turkey kielbasa (or pork, pre-cooked)
- 3 cups (240 g) dry penne pasta
- 2 cups (480 ml) chicken stock
- 1 cup (240 ml) finely diced yellow onion
- 1 cup (100 g) finely shredded Parmesan cheese (freshly grated from the block)
- 6 oz (170 g) jarred roasted red peppers (drained and roughly chopped)
- ½ cup (120 ml) heavy cream
- 2 tbsps (30 ml) olive oil
- 2 cloves garlic (minced)
- 1 tbsp (15 ml) freshly minced parsley
- ½ tsp (2.5 ml) salt
- ⅛ tsp (0.6 ml) ground black pepper
Instructions
- Slice kielbasa diagonally into bite-sized segments for optimal flavor distribution. Sear pieces in hot olive oil over medium heat for 2 minutes per side until golden brown. Remove and reserve on a separate plate.
- In the same cooking vessel, add remaining olive oil and onions. Deglaze pan with chicken stock, scraping browned bits from bottom. Cook onions until translucent and softened, approximately 2-3 minutes.
- Pour pasta, remaining chicken stock, and heavy cream into the pot. Stir thoroughly to combine ingredients. Cover and simmer for 12 minutes, stirring occasionally to prevent pasta from sticking and ensure even cooking.
- Reintroduce seared kielbasa and roasted red peppers to the mixture. Gently fold ingredients together, allowing flavors to meld. Cover and simmer for an additional 2 minutes.
- Remove from heat and immediately incorporate Parmesan cheese. Stir vigorously until cheese melts completely and creates a smooth, creamy sauce coating the pasta.
- Finish by garnishing with freshly chopped parsley. Serve hot to preserve the dish’s rich, comforting texture and maximize flavor intensity.
Notes
- Always slice kielbasa diagonally to maximize flavor absorption and create visually appealing pieces during cooking.
- Use a heavy-bottomed dutch oven for even heat distribution and better browning of kielbasa, which intensifies the overall taste profile.
- Deglaze the pan with chicken stock to capture every bit of delicious browned bits, enhancing the depth of flavor in the entire dish.
- Stir pasta frequently during cooking to prevent sticking and ensure uniform texture, especially when using a one-pot cooking method.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories without compromising creaminess.
- Vegetarian adaptation can be achieved by replacing kielbasa with smoked tofu or plant-based sausage and using vegetable stock instead of chicken stock.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Polish-American
Nutrition
- Serving Size: 4
- Calories: 576 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg