Description
This Kielbasa Pasta is a Cheesy One Pot meal that is ready in just 30 minutes for the best weeknight dinner. It's filled with flavor from the smoky sausage and roasted red peppers to the creamy pasta!
Ingredients
Scale
- 2 tablespoons olive oil
- 12 ounce turkey kielbasa (or pork), packaged and fully cooked in package
- 1 cup yellow onion, diced small
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 garlic cloves, peeled and minced
- 3 cups dry penne pasta
- 2 cups chicken stock
- 1/2 cup heavy cream
- 6 ounces jarred roasted red peppers, remove some of the juice and roughly chopped into pieces
- 1 cup parmesan cheese from the block, finely shredded
- 1 tablespoon fresh parsley, minced
Instructions
- Slice the kielbasa on an angle into 1 inch pieces.
- In a large dutch oven or pot with cover over medium heat, add in 1 tablespoon of olive oil. Place the kielbasa slices into the pan in an even layer. Sauté for 2 minutes, then flip and cook for another 2 minutes. Remove kielbasa sausage to a plate and reduce the heat to medium low.
- Add remaining tablespoon of olive oil. Toss in onions and salt and pepper and stir to combine. Add in a splash, about 2 tablespoons, of the chicken stock, and stir with wooden spoon scraping up the brown bits from the kielbasa. Cook for 2 minutes to soften the onions, stirring frequently. Add in the garlic.
- Pour in the dried pasta, remaining chicken stock, then heavy cream. Stir well, cover and cook for 12 minutes, stirring halfway through and making sure the pasta isn't sticking to the bottom of the pot.
- Toss in the kielbasa and roasted red peppers. Stir and cover for 2 minutes.
- Turn off the heat. Sprinkle in the cheese and stir with wooden spoon until melted.
- Top with fresh parsley. Serve immediately and enjoy!
Notes
- Shred the parmesan cheese from a block for the best melt and do not use bagged cheese. Pre-packaged shredded cheese has anti-caking agents that don't allow the cheese to melt as well.
- The kielbasa should read already cooked on the package and we are just searing both sides for the texture.
- Make sure to stir the pasta halfway through cooking. I like to use a wooden spoon to scrape the bottom of the dutch oven because the pasta loves to stick and wood won't scratch like metal will.
- If you use pork or beef kielbasa, you may need to drain a bit of the grease out of the pot before sautéing the onion. Turkey doesn't have as much fat, so it's not necessary to drain because there won't be much fat in the pan, if any.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American