Description
Quick, easy one-pot meal featuring savory kielbasa, sweet onions, fragrant garlic, and a creamy tomato Parmesan sauce.
Ingredients
Scale
- 1 pound kielbasa sausage, sliced into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for serving
- Salt and freshly ground black pepper to taste
- 1 pound pasta (such as penne, rigatoni, or farfalle)
- Pasta water, reserved after cooking pasta
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add kielbasa and cook, stirring occasionally, until browned on both sides (5-7 minutes). Remove kielbasa and set aside, leaving rendered fat in the skillet.
- Add chopped onion to the skillet and cook, stirring occasionally, until softened and translucent (5-7 minutes). Add minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, allowing it to reduce slightly. Add diced tomatoes (with juice). Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Return kielbasa to the skillet and stir to combine. Let simmer for a few minutes to warm through. Stir in fresh parsley.
- While the sauce simmers, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain pasta and add it directly to the skillet with the sauce. Toss, adding pasta water a little at a time, until the sauce coats the pasta evenly and reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and parsley.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper.
- Add vegetables: Sauté bell peppers, mushrooms, or spinach with the onion and garlic.
- Use different sausage: Italian sausage or chorizo are good substitutes.
- Make it lighter: Use half-and-half instead of heavy cream.
- Add a touch of sweetness: A teaspoon of sugar can balance the acidity of the tomatoes.
- Lemon Zest: A little lemon zest brightens the flavors. Add it with the parsley.
- Serving Suggestions: Serve with a side salad and crusty bread. Pair with a dry white wine. Great for meal prepping.
- Storage Instructions: Cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes