Creamy Cheesy Kielbasa Pasta

close up on the kielbasa in a cheese sauce in a pan with pasta

This Creamy Cheesy Kielbasa Pasta is perfect for a cozy night or when you're trying to whip up something quick and delicious for dinner. The combination of kielbasa, pasta, and a creamy cheese sauce is simply irresistible. It's the ultimate comfort food that will leave you feeling satisfied and happy. It is so versatile; you can switch up the pasta shape or try different types of cheese or sausage to make it your own.

4.92 from 119 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main

Cuisine American

Servings

Calories 678 kcal

Ingredients

For the pasta

12 oz pasta (Note 1)
1 tablespoon salt

For the sauce

2 tablespoon olive oil
14 oz smoked kielbasa sliced into ¼ inch slices
1 small onion finely chopped
2 cloves garlic minced
2 tablespoon flour
1½ cups low sodium chicken broth (Note 2)
1½ cups half and half/single cream
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried chives
¼ teaspoon black pepper
1½ cup cheese shredded (Note 3)
½ cup parmesan grated (Note 4)

Instructions

Cook the pasta

Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.
1 tablespoon salt
12 oz pasta (Note 1)
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta. (Note 5)

While the pasta is cooking.

Heat the olive oil in a heavy-based skillet over medium-high heat.
2 tablespoon olive oil
Add the sliced kielbasa and cook over high heat for 2 minutes.
14 oz smoked kielbasa sliced into ¼ inch slices
Add the chopped onion and cook for 2 minutes, then add the minced garlic and cook for 30 seconds.
1 small onion finely chopped
2 cloves garlic minced
Sprinkle over the flour and stir to coat the onion and sausage.
2 tablespoon flour
Slowly add the broth in small amounts, stirring with every addition.
1½ cups low sodium chicken broth (Note 2)
Add the cream, oregano, dried thyme, dried chives, and black pepper, then bring to a simmer for 2 minutes.
1½ cups half and half/single cream
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried chives
¼ teaspoon black pepper
Gradually sprinkle over the shredded cheese and grated parmesan. Stir after each addition until it has all melted. Let the sauce simmer on very low heat until your pasta is cooked.
1½ cup cheese shredded (Note 3)
½ cup parmesan grated (Note 4)
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Stir the pasta gently until it's coated in the sauce, and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.

Notes

Any pasta shape will work here. We like to use penne or rigatoni, but you can use your family's favorite shape.
I use a low-sodium chicken broth, but you can use vegetable or beef broth/sock instead.
Any good melting cheese will work. I usually go for Cheddar or Colby.
Store-bought pre-grated parmesan can leave your sauce grainy, so buying a block of parmesan and grating it yourself to get a luscious, smooth sauce is better.
To help get a perfect sauce consistency and allow it to coat the pasta, reserve 1½ cups of the pasta cooking water. You will probably only need ½ cup to get the right consistency, but it is a good idea to reserve extra in case the sauce thickens too much.

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Nutrition

Nutrition is per serving

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