This is a pasta that has a little bit of everything. Some Kielbasa, some cheese, some spice. A great thing to make when you want pasta but not the usual sauce and cheese mix. This is something I have made several times and it’s always a big hit.
2 tablespoons olive oil
1 link of Kielbasa, sliced into rounds
3/4 cup diced white onion
2 cloves garlic, chopped
2 cups chicken broth (14 oz can)
1 can Rotel Tomatoes and Chiles, 10 oz (see here)
1/2 cup whole milk
1 box Penne pasta, uncooked
2 cups Jack Cheddar Cheese
Salt and Pepper to taste
1) Heat oil in a cast iron skillet over medium high heat.
2) Add onion and cook for 3-4 minutes, then add Kielbasa and let cook for one minute. If using raw Kielbasa, cook until browned.
3) Add garlic and cook for 30 seconds.
4) Add broth, Rotel, pasta, milk, salt and pepper. Bring to boil, cover and simmer under reduced heat of medium low. Let simmer for 15 minutes. Stir at least once while cooking.
5) Preheat broiler.
6) Remove skillet from heat and stir in one cup of cheese. Top with remaining cheese and put under broiler.
7) Broil until cheese melts, 3-4 minutes.
- 2 tablespoons olive oil
- 1 link of Kielbasa, sliced into rounds
- 3/4 cup diced white onion
- 2 cloves garlic, chopped
- 2 cups chicken broth (14 oz can)
- 1 can Rotel Tomatoes and Chiles, 10 oz
- 1/2 cup whole milk
- 1 box Penne pasta, uncooked
- 2 cups Jack Cheddar Cheese
- Salt and Pepper to taste
- Heat oil in a cast iron skillet over medium high heat.
- Add onion and cook for 3-4 minutes, then add Kielbasa and let cook for one minute. If using raw Kielbasa, cook until browned.
- Add garlic and cook for 30 seconds.
- Add broth, Rotel, pasta, milk, salt and pepper. Bring to boil, cover and simmer under reduced heat of medium low. Let simmer for 15 minutes. Stir at least once while cooking.
- Preheat broiler.
- Remove skillet from heat and stir in one cup of cheese. Top with remaining cheese and put under broiler.
- Broil until cheese melts, 3-4 minutes.
21 thoughts on “Spicy Kielbasa Pasta”
This sounds delicious! This may finally convert my non-kielbasa eating hubby! I like making it for myself with potatoes and sauerkraut, but there’s no way he’s going to eat that. 🙂
By the way, your ingredients list includes milk, but it is not in the instructions. When do you add it?
I’m sorry you’re right. You add it in with the chicken broth and Rotel. I’ll edit right now.
Sounds yummy! Thanks for linking up. I’ve pinned your recipe to the Creative K Kids Tasty Tuesday pinterest board. We hope you’ll join us again for tomorrow’s party.
Anna @ family living on a budget recently posted…Meal Plan Monday: Full Weekly Meal Plan Early September
This looks delicious! My kind of meal! 🙂
This recipe would make a nice change. I think I’ll give it a try on the weekend when the gang is altogether. Thanks for sharing!
I hope they like it!
Recipes like this are always great to have in your back pocket: quick, easy, simple, and based off of items often already in the pantry. Do you ever switch out the meat for something random in the feeezer?
Not yet. We’re Polish so Kielbasa is almost always in our house, but this would work with sausage or chicken.
Mmm, I can taste how awesome this dish is just by reading the ingredients. I haven’t had good Kielbasa in the longest time.
It’s pretty awesome!
This looks delicious. I’m not sure I can get Kielbasa here in Cambodia but we have a German butcher who might know about these things so I’ll ask him.
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It would work with any kind of sausage even some grilled chicken. See what your guy can come up with!
Yum, I will have to bookmark this and make it this week!
Thanks, I hope you like it!
I love this recipe. My boys would eat this right up! I made Jambalaya this week for them but I can totally see how the spicy sausage, pasta and cheese are a winning combination. Thanks for the inspiration girl!
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I hope they love it!
This recipe sounds great and ingredients we always have. We do like our penne pasta the old fashion way not el dente. Should I precook pasta for about 10 minutes in regular water and then add to skillet to make sure it is well done to our liking?! Tks so much.
Absolutely you can precook the pasta before adding to the skillet! Just remember to keep in mind the combined cooking time in regular water plus in the sauce to get the right level of done for your pasta as you like. Personally I frequently taste the pasta through the entire cooking process, for any dish, in order to get the texture right. It’s all about what makes food delicious just for you. Enjoy!