Sausage Pasta
Creamy and comforting sausage pasta featuring kielbasa, bell peppers, and a luscious sauce that makes it a perfect weeknight meal or a gathering delight.
Ingredients
For the Base
- 1 tablespoon avocado oil For sautéing
- 14 oz Kielbasa sausage (sliced) Can use other sausages if desired
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 3 cloves garlic (minced) Don't skip this for flavor
For the Sauce
- 2.5 cups chicken broth
- 15 oz can diced tomatoes
- 1 cup heavy cream Can substitute lighter cream for a healthier option
- 1.5 teaspoons Italian seasoning
- 1 teaspoon salt Add more to taste
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper Adjust to taste
For the Pasta
- 16 oz Penne pasta (uncooked) Substitutions welcome
- 1.5 cups Monterey Jack cheese (shredded) Can use a blend of cheeses for variation
- Chopped parsley for garnish (optional) Adds freshness
Instructions
Cooking the Base
- Heat a large Dutch oven over medium-high heat and add the avocado oil.
- Introduce the sliced kielbasa sausage, cooking until lightly browned.
- Add diced onions and bell peppers; sauté for 2-3 minutes until they soften.
- Add minced garlic and sauté for 1 minute until fragrant.
Creating the Sauce
- Pour in the chicken broth and diced tomatoes. Mix well.
- Add heavy cream, cayenne pepper, Italian seasoning, salt, and black pepper.
- Stir everything to combine.
Cooking the Pasta
- Add uncooked penne pasta to the pot, ensuring it’s submerged in the liquid.
- Bring to a rolling boil, then reduce heat and simmer for 12-15 minutes.
- Stir occasionally to prevent sticking.
Finishing Touches
- Once cooked, remove from heat and stir in shredded Monterey Jack cheese until melted.
- Garnish with chopped parsley if desired and serve immediately.
Notes
For optimal flavor, use quality sausage and don’t skip the garlic. Serve with a side salad or crusty bread.