Ingredients
Pasta and Dairy
- 12 oz penne or rotini pasta Choose your preferred type of pasta.
- 1 tbsp olive oil For cooking kielbasa.
- 1 cup heavy cream For creaminess.
- 3/4 cup grated Parmesan cheese Adds flavor to the dish.
- 1 1/2 cups shredded cheddar or mozzarella cheese Add your choice of cheese.
Protein and Vegetables
- 14 oz kielbasa sausage, sliced Cut into bite-sized pieces.
- 3 cloves garlic, minced For extra flavor.
- 1 small onion, chopped Adds sweetness when sautéed.
- 2 cups chicken broth (low sodium) Base for the sauce.
- 1/2 tsp smoked paprika (optional) For a smoky flavor.
- Fresh parsley (for garnish) Enhances presentation.
Seasoning
- Salt and pepper to taste To adjust flavor.
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the sliced kielbasa and cook for 4–5 minutes until it is browned.
- Add the minced garlic and chopped onion. Sauté for 2 minutes until fragrant and translucent.
Cooking
- Pour in the chicken broth and heavy cream. Bring to a light simmer.
- Add the pasta. Stir gently, cover the pot, and allow it to simmer for 10–12 minutes, stirring occasionally until the pasta is al dente.
- Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy.
- Next, add the shredded cheddar or mozzarella cheese and stir until melted.
- Season with salt, pepper, and smoked paprika if you like.
- Garnish with fresh parsley and serve hot.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 12gSodium: 700mgFiber: 3gSugar: 2g
Notes
This dish is best served hot and can be accompanied by extra cheese and fresh parsley. Good to pair with a side salad or crusty bread. Leftovers can be stored in an airtight container for 3–4 days in the fridge or for 2–3 months in the freezer.
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