Creamy kielbasa pasta brings together sliced smoked sausage, penne pasta, onions, and bell peppers in a luscious cream and Parmesan sauce.
This creamy kielbasa pasta is a comforting, family-friendly dish: smoky, savory, slightly salty, and satisfyingly rich. It’s a great weeknight meal when you want something hearty with minimal fuss. Serve it with a simple green salad and crusty bread for a complete dinner.
If you enjoy quick pasta dinners, this recipe is flexible and easy to adapt—swap the sausage, add more vegetables, or make it one-pot for even less cleanup.
Recipe Highlights
- Ready in about 30 minutes: A quick, satisfying weeknight dinner.
- Simple method: Boil the pasta, brown the kielbasa, sauté the vegetables, then combine in a creamy tomato-Parmesan sauce.
Ingredients
- Penne pasta: Bite-sized tubes that hold sauce well.
- Kielbasa: Pre-cooked smoked sausage—slice into rounds.
- Olive oil: For sautéing the sausage and vegetables.
- Onion: Diced; yellow or sweet onion works well.
- Red bell pepper: Diced for color and sweetness.
- Garlic: Minced, to taste.
- Diced tomatoes: Canned, with juices to add body to the sauce.
- Heavy cream: Creates a smooth, rich sauce. Half-and-half can be used for a lighter version.
- Grated Parmesan cheese: Adds savory, nutty flavor and helps thicken the sauce.
- Salt and pepper: To season.
See the recipe card below for exact quantities and servings.
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions, drain, and set aside.
2. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced kielbasa and brown on both sides, about 4–6 minutes. Transfer the sausage to a plate lined with paper towels.
3. In the same skillet, add the diced onion and bell pepper. Sauté over medium-high heat until softened and the onion is translucent, about 3–4 minutes. Add minced garlic and cook 1–2 minutes more until fragrant.
4. Pour in the diced tomatoes with their juices and simmer for about 5 minutes, stirring occasionally to meld the flavors.
5. Stir in the heavy cream and grated Parmesan. Simmer 3–4 minutes until the sauce thickens slightly and becomes creamy.
6. Return the browned kielbasa to the skillet.
7. Add the cooked penne, season with salt and pepper, and toss until every piece of pasta is coated in the sauce. Heat through for a minute or two, then remove from heat.
Garnish with extra grated Parmesan and chopped fresh parsley if you like. Serve hot.
Substitutions
- Pasta: Rigatoni, fusilli, rotini, or bowtie pasta work well as alternatives.
- Sausage: Swap kielbasa for andouille, Italian sausage, chorizo, or chicken sausage. If a raw sausage is used, cook it completely before combining with the sauce.
- Garlic: Use jarred minced garlic or a pinch of garlic powder in a pinch.
- Tomatoes: Crushed tomatoes or tomato sauce can replace diced tomatoes; if using tomato paste, thin with a little broth.
- Cream: Half-and-half will lighten the sauce; if you use milk, consider adding a tablespoon of cream cheese to thicken it.
- Cheese: Cheddar, Monterey Jack, or mozzarella can be used for a different flavor profile.
Variations
- Spicy: Add red pepper flakes or a dash of hot sauce for heat.
- Vegetable-forward: Stir in spinach, mushrooms, or zucchini to boost nutrition and flavor.
- One-pot method: Brown sausage and vegetables in a large pot, then add pasta, tomatoes, cream, and about 2 cups of chicken broth. Simmer until the pasta is tender and the liquid is mostly absorbed for an easier cleanup option.
Equipment
- Large pot and colander for boiling and draining the pasta.
- Large skillet or Dutch oven to brown the sausage and make the sauce.
- Cutting board and chef’s knife for chopping vegetables and slicing sausage.
Storage
Allow leftovers to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. To freeze, place portions in freezer-safe containers for up to 2–3 months.
When reheating on the stove or in the microwave, add a splash of water, cream, or broth if the sauce has thickened or dried out to restore creaminess.
FAQ
Most kielbasa sold in the U.S. is pre-cooked and can be eaten cold or heated. Always check the package label to confirm whether it’s fully cooked.
Related
If you like this creamy kielbasa pasta, you might also enjoy these easy, comforting pasta dishes:
-
One Pot American Goulash -
Ground Beef Stroganoff
-
Italian Ground Beef Egg Noodle Casserole
-
One Pot Ground Beef Egg Noodles
📖 Recipe
Creamy Kielbasa Smoked Sausage Pasta
Recipe by: Kelsey Smith
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 4
Ingredients
- 8 ounces penne pasta
- 1 (14 ounce) package kielbasa smoked sausage, sliced into ½-inch rounds
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
- Boil the pasta in salted water until al dente, drain, and set aside.
- Heat olive oil in a large skillet. Brown kielbasa slices about 4–6 minutes, then remove and drain on paper towels.
- Sauté onion and bell pepper in the same skillet until softened, 3–4 minutes. Add garlic and cook 1–2 minutes more.
- Add diced tomatoes with their juice and simmer 5 minutes.
- Stir in heavy cream and Parmesan, simmer 3–4 minutes until the sauce thickens slightly.
- Return kielbasa to the skillet, add cooked pasta, season with salt and pepper, and toss to coat. Garnish and serve.
Notes
Storage: Cool leftovers, refrigerate up to 3–4 days, or freeze for 2–3 months. Reheat with a splash of water, cream, or broth to refresh the sauce.
Nutrition (per serving)
Calories: 624 kcal | Carbohydrates: 52 g | Protein: 15 g | Fat: 40 g | Sodium: 833 mg
Rate it to let me know how it turned out!