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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For optimal flavor, use quality sausage and don’t skip the garlic. Serve with a side salad or crusty bread.