Sometimes I long for creamy pasta dishes and this one is very elegant, but simple to throw together. When I first posted this about a year ago, I wouldn’t have dreamed that this would be one of my popular posts that is visited time and again by my many followers.
You can use any type of sausage you might like for this recipe, however, I lean towards using Kielbasa, which is a type of Polish Sausage. Kielbasa is a type of ring sausage that traditionally varies by region of production. Perhaps you have a favorite ring sausage from your local market that you could use. I live in a small town in Southeastern, Minnesota and I had a favorite kielbasa that I used from our local meat market, but since they are no longer in business, I have grown to love this smoked garlic kielbasa that I purchase from Amazon. Plus, it is delivered right to my door, an added bonus.
Shredded Parmesan works best for this recipe, the powdered kind is not recommended. When I am shopping for my favorite Kielbasa, I tend to order in this Organic Valley Shredded Parmesan by the case and simply freeze it so that I have it on hand for all of my favorite recipes without having to run to the grocery store all the time. Keep in mind, major shopping area is about an hour away. Adding chives, chopped tomatoes and extra Parmesan on top makes this recipe a pretty presentation, plus it makes people think you really fussed over them! Sneaky, aren’t I?
- 1 lb. Rigatoni
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 1 Tbsp. minced garlic
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1 1/2 cups shredded Parmesan
- 1 lb. kielbasa cooked & sliced, or sausage of choice
- Salt and pepper, to taste
- Chopped chives, diced tomatoes and extra Parmesan for garnish
- Cook pasta according to package directions. In a large saute’ pan over medium-low heat, saute’ garlic in olive oil and butter briefly. Stir in pepper flakes, then stir in flour and saute for one minute. Stir in broth and half and half; bring to a simmer then lower heat and stir until thickened. Add Kielbasa and heat through. Season with salt and pepper. Pour sauce over cooked pasta and garnish with chives, tomatoes and Parmesan.