Description
A hearty and flavorful dish featuring smoky kielbasa, tender pasta, and a creamy tomato sauce cooked together in a single pot for minimal cleanup and maximum taste.
Ingredients
12 ounces short pasta (penne or rotini)
1 pound kielbasa sausage, sliced into ½-inch rounds
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1½ cups chicken broth
½ cup heavy cream
1 teaspoon Italian seasoning
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 4 minutes per side. Transfer kielbasa to a plate and set aside.
Add the diced onion to the same pot and sauté until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the diced tomatoes with their juices, chicken broth, heavy cream, and Italian seasoning. Season with salt and pepper, then bring the mixture to a gentle simmer.
Add the uncooked pasta to the pot, pressing it down so it is submerged in the sauce. Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12–14 minutes.
Return the browned kielbasa to the pot and stir to combine. Cook for 2–3 more minutes until the sausage is heated through and the sauce has thickened to your liking.
Remove from heat and let rest for 2 minutes before serving. Garnish with chopped parsley if desired.
Notes
Adjust the creaminess by using half-and-half instead of heavy cream, or add a splash of milk for a lighter sauce. For extra heat, stir in a pinch of red pepper flakes when adding the garlic. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop with a splash of broth or cream.