Creamy kielbasa pasta brings together sliced smoked kielbasa, penne, onions, and bell pepper in a silky cream and Parmesan sauce for a smoky, comforting weeknight meal.
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This creamy kielbasa pasta is a family-friendly, satisfying dish: creamy, smoky, and full of savory flavor. It comes together quickly and makes a great weeknight dinner—serve it with a simple side salad and garlic bread for a complete meal.
Recipe Highlights
- 30-minute meal: Ready in about 25–30 minutes for busy weeknights.
- Simple method: Boil pasta, brown kielbasa, sauté vegetables, then finish in a quick tomato-cream sauce.
Ingredients
- Penne pasta
- Kielbasa smoked sausage (pre-cooked), sliced into ½-inch rounds
- Olive oil for sautéing
- Onion, diced (yellow or sweet)
- Red bell pepper, diced
- Garlic, minced
- Diced tomatoes (canned, undrained)
- Heavy cream to create a rich sauce
- Grated Parmesan for flavor and creaminess
- Salt and black pepper to taste
See the recipe card below for exact quantities.
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. 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 4–5 minutes. Transfer to a plate lined with paper towels and set aside.
3. In the same skillet, add the diced onion and red bell pepper. Sauté over medium–high heat until softened and the onions are translucent, about 3–4 minutes. Add the 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 combine flavors.
5. Reduce the heat and stir in the heavy cream and grated Parmesan. Simmer 3–4 minutes until the sauce thickens slightly and the cheese melts into the sauce.
6. Return the browned kielbasa to the skillet.
7. Add the drained penne, season with salt and pepper, and toss until the pasta is evenly coated with sauce. Heat through for a minute or two so flavors meld.
8. Serve garnished with extra grated Parmesan and chopped fresh parsley, if desired.
Substitutions
- Pasta: Rigatoni, fusilli, rotini, or bowtie work well.
- Sausage: Andouille, Italian, chorizo, or chicken sausage can be used—cook raw varieties thoroughly.
- Garlic: Jarred minced garlic or garlic powder in a pinch.
- Tomatoes: Crushed tomatoes, tomato sauce, or fresh diced tomatoes can replace canned diced tomatoes; tomato paste plus a little broth also works.
- Heavy cream: Use half-and-half for a lighter option; if using milk, add a bit of cream cheese to thicken the sauce.
- Cheese: Try cheddar, Monterey Jack, or mozzarella for a different flavor profile.
Variations
- Spicy: Add red pepper flakes or hot sauce for heat.
- Vegetable-packed: Stir in spinach, mushrooms, or zucchini.
- One-pot version: Brown the sausage and veggies in a large pot, then add pasta, tomatoes, cream, and about 2 cups of chicken broth. Simmer until the pasta is tender and liquid is reduced.
Equipment
- Large pot and colander to cook and drain pasta
- Large skillet or Dutch oven to brown the kielbasa and make the sauce
- Cutting board and chef’s knife to chop vegetables
Storage
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Freeze up to 2–3 months. When reheating, warm on the stove or in the microwave and add a splash of water, cream, or broth if the sauce seems dry.
FAQ
Yes. Most kielbasa sold in the U.S. is pre-cooked and can be eaten cold or reheated; always check the package to be sure.
Related
Other easy pasta dishes to try:
-
One Pot Philly Cheesesteak Pasta
-
Easy Lemon Parmesan Orzo
-
Creamy Lobster Ravioli Sauce
-
Easy Cajun Alfredo Sauce
📖 Recipe
Creamy Kielbasa Smoked Sausage Pasta
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
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Brown kielbasa slices 4–5 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.
- Add diced tomatoes with their juice and simmer 5 minutes.
- Stir in heavy cream and Parmesan; simmer 3–4 minutes until sauce thickens slightly.
- Return kielbasa and cooked penne to the skillet. Season with salt and pepper and toss to coat. Garnish with extra Parmesan and parsley if desired.