Pasta with Kielbasa
A quick and flavorful one-pot pasta dish featuring savory kielbasa, tender rotini, fresh vegetables, and a creamy cheddar cheese sauce ready in just 30 minutes.
Equipment
- 1 12-inch skillet with 2-3 inch deep sides
- 1 spatula for stirring
Ingredients
- 2 tablespoons olive oil
- 13 ounces kielbasa sliced into ¼-inch rounds
- ¾ cup diced yellow onion
- ¾ cup diced red bell pepper
- 1 tablespoon minced garlic
- 14.5 ounces petite diced tomatoes undrained
- 2 cups chicken stock
- ½ cup half and half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound rotini pasta
- 1½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped green onions
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat until hot.
- Add sliced kielbasa to the skillet and cook for 2 to 3 minutes until browned and slightly crisp around the edges.
- Add diced yellow onion, red bell pepper, and minced garlic; cook 3 to 4 minutes until vegetables soften and become translucent.
- Stir in diced tomatoes with juice, chicken stock, half and half, salt, black pepper, and rotini pasta; bring to a boil.
- Reduce heat to medium-low and simmer for 12 to 14 minutes, stirring frequently to prevent sticking and until pasta is al dente and liquid has reduced.
- Remove skillet from heat and stir in shredded cheddar cheese until melted and sauce becomes creamy.
- Sprinkle chopped green onions over the pasta before serving.
Notes
- Ensure skillet and oil are hot before adding kielbasa for best flavor.
- Cook kielbasa in batches if needed to avoid overcrowding.
- Blot cooked kielbasa with paper towels if excess grease is present.
- Stir pasta frequently during cooking to avoid sticking.
- Adjust sauce consistency by adding warm chicken stock to thin or simmer longer to thicken.
- Remove pan from heat before adding cheese to ensure smooth melting.