Creamy Parmesan & Garlic Pasta with Kielbasa

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?

wine.com

 

Creamy Parmesan & Garlic Pasta with Keilbalsa
Author: Jennifer M Wood, MS, RDN
Ingredients
  • 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
Instructions
  1. 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. Stir in Parmesan cheese until melted.  Add Kielbasa and heat through. Season with salt and pepper. Pour sauce over cooked pasta and garnish with chives, tomatoes and Parmesan.

 

 

 

34 replies
    • A Nutritious Dish
      A Nutritious Dish says:

      Hi Edith! You absolutely can have the recipe. When you click on the blog post, under read more, a full page version should open up. On that page, you can click right on the recipe to print. Please let me know if you have any trouble getting it. Thanks for taking the time to read my blog!

      Reply
  1. Alice Brody
    Alice Brody says:

    This looks delicious! Thank you for sharing! I am very fond of eating pasta, but not so much cooking them. But for this year, I am trying my best to take control of the kitchen and whatever comes out of it. I have been suffering from medical conditions that only healthy and hearty food can help eliminate. Glad i found your blog! Thanks!

    Reply
  2. Moe-Moe
    Moe-Moe says:

    I did one thing differently out of necessity only. My family isn’t fond of fresh tomatoes and they were the only ingredient I didn’t have on hand, so I substituted a 14.5 oz can of diced tomatoes, adding them when I added the turkey kielbasa. It was a HUGE hit! I appreciate how quick and easy this was to prepare yet yielding delicious results! Definite “keeper”, thanks!

    Reply
  3. Michelle Whitwam
    Michelle Whitwam says:

    Is the 1 1/2 cups Parmesan added into the sauce or just on top? I’m confused by the extra Parmesan listed in the ingredients.

    Reply
  4. joeg1985
    joeg1985 says:

    The recipe doesn’t state when to incorporate the 1 1/2 cup of Parmesean. Also, the instructions are just one big annoying paragraph. As if that is how you write a recipe. LAZY!

    Reply
  5. Margot
    Margot says:

    I’m going to garnish with 1 1/2 cups of parmesan? Because the directions don’t state when to add it to the sauce. I ended up adding 1 cup with the broth and half & half. Idk if this was right or not..

    Reply
  6. Sara
    Sara says:

    This meal was Delicous. I added some mushrooms and a bell pepper. My whole family loved it. Best of all it was easy to make.

    Reply
  7. Kristy Loghry
    Kristy Loghry says:

    Wonderful flavor. Next time I will double the kielbasa…not enough meat. Broccoli would be a nice addition also. Thanks for the recipe, it’s a keeper!

    Reply
    • dietow2
      dietow2 says:

      Yes, you sure can. Although the texture of some recipes change when reheated later on, I find that recipes often have better flavor. You may want to make the sauce the day before, adding a little extra cream or milk if needed when reheating. I would recommend making the pasta the day of serving though.

      Reply
  8. Lynne
    Lynne says:

    Do you only add the parmesan at the end? I kept rereading the recipe thinking I’d missed it somewhere. You say add ‘extra’ for garnish, where does the rest go?

    Reply
  9. Tmj
    Tmj says:

    This was amazing…I added fresh spinach and steamed shrimp. I also used cajun sausage and added the parm cheese at the end of the cooking process rather than garnish. Yummmmm

    Reply
  10. Nicole Anne Smith
    Nicole Anne Smith says:

    This was AMAZING and a huge hit with my hubby! Have already made it a second time and going for a third tonight! Quick, easy and absolutely delicious!!

    Reply
  11. Sheila B
    Sheila B says:

    You forget in your directions when to add the 1 and half cups of parmesan cheese, I guessed before you add the kielbasa. ???

    Reply
    • dietow2
      dietow2 says:

      I apologize, and you were correct about when to add the Parmesan cheese. I have fixed the recipe now. Thanks for pointing this out.

      Reply

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