Kielbasa Creamy Pasta (Printable Version)
# What You’ll Need:
01 -
1 small onion, chopped up
02 -
12 oz kielbasa, cut into slices
03 -
1 cup bell pepper strips (optional)
04 -
1 tablespoon olive oil
05 -
8 oz of any pasta shape you like, like fusilli or penne
06 -
2 minced garlic cloves
07 -
1½ cups red tomato sauce or 1 cup Alfredo sauce
08 -
A sprinkle of salt and black pepper
09 -
½ cup shredded cheddar or grated Parmesan
10 -
½ teaspoon red chili flakes (only if you want a kick)
11 -
A handful of fresh parsley, chopped up for topping
# Steps to Follow:
01 -
Cook your pasta with salted water till it's firm but not hard. Drain it and leave it on the side.
02 -
Warm up olive oil in a big pan. Toss in the kielbasa slices and cook till they’re golden brown. Take them out and put aside.
03 -
Using the same skillet, toss in the onion and garlic. Let it cook till it softens up. If you’re using peppers, add those next and cook till they’re tender.
04 -
Put the sausage back into the pan. Add the pasta, then pour in your favorite sauce and stir everything so it’s well mixed.
05 -
Sprinkle in the salt, pepper, and chili flakes if you like it spicy. Let the whole dish gently heat for about 5 minutes.
06 -
Scatter cheese on top and sprinkle parsley before digging in while it’s hot.
# Additional Notes:
01 -
Use turkey kielbasa and gluten-free or whole wheat pasta for a lighter version.
02 -
For a richer texture, mix in a spoonful of heavy cream or some Greek yogurt at the end.
03 -
Customize by tossing in extras like zucchini, mushrooms, or baby spinach.
04 -
Perfect for leftovers—keeps fresh in the fridge for up to 4 days.