This Creamy Kielbasa pasta comes together in just 3 steps and features a perfectly creamy white sauce, sauteed sweet onions, and smoked sausage. It’s rich and comforting but quick and easy to make!
Creamy Kielbasa Pasta
Today I’m sharing with you this creamy Kielbasa Pasta recipe!
I love this pasta dish because it’s rich and comforting: it features a deliciously creamy white sauce, sauteed sweet onions, and smoked Kielbasa sausage.
It’s a one-pot pasta dish which it makes it the perfect weeknight dinner recipe. It’s quick and easy to make but tastes like you really worked hard for it lol! Ain’t that a win-win?!
Let’s make it!
Full measurements included in the recipe card below 🙂
- Butter. Stick to unsalted butter for this recipe. You can technically substitute butter with vegetable, canola, or sunflower oil but I don’t recommend it as the flavor will be sligthly less rich and the sauce may turn out a bit greasy.
- Kielbasa sausage aka Polish sausage. It should be available at any regular grocery store but if yours doesn’t carry Kielbasa you can try visiting a specialty store. If you’re in a rush or don’t have much at home, you can substitute Kielbasa with high-quality hot dogs (any meat will work).
- Sweet onions. Make sure to slice them as thinly as possible.
- Pasta. Any dried pasta will work: penne, rotini, elbow macaroni, bowties… so use what you have on hand! If you plan on using egg-noodles, you may want to slightly increase the amount of the sauce ingredients as egg-noodles tend to absorb more liquid and turn out dry. You can totally use gluten-free pasta for GF eaters.
- Chicken broth. I recommend low-sodium so you can have more control over the amount of salt. Veggie broth can be used but the flavor will be slightly different.
- Cream cheese. Stick to full-fat for creaminess and richness.
- Salt and pepper for seasoning.
- Parmesan and spring onions. These are optional topping ideas but I highly recommend at least the parmesan cheese (and please, please let it be freshly grated for best flavor!). The onions add some freshness and visual interest to the dish so I recommend using those too if you have some on hand!
How to make kielbasa pasta
Step-by-step instructions included in the recipe card below 🙂
- Cook the onions and sausage. Simply sautè the onions and sausage in melted butter until the onions are soft and translucent and the sausage has cooked.
- Add the pasta, broth, salt, and pepper and stir until combined. Bring to a simmer, then cook covered until the pasta has cooked, making sure to stir from time to time for even cooking. You want the pasta to be al dente and the sauce to be nice and creamy so don’t allow the liquid to cook away completely because that liquid is be the base of your sauce.
- Stir in the cream cheese until melted and combined. You’re done! Serve immediately topped with sliced green onions, freshly-grated parmesan and a glass of wine!
Can you make it ahead of time?
I wouldn’t recommend it. This dish is best eaten as it’s made, plus it’s ready in just 10-15 minutes depending on the pasta you’re using so there’s really no need to make it in advance.
Can you store Kielbasa pasta?
You can but the sauce will dry up over time which is why this is more of a “make-it-and-eat-it” type of dish.
You can store any leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or cream to loosen up the sauce or in the microwave. Reheat until hot, the sausage is supposed to reach 165F.
What to eat with pasta and sausage?
HAPPY COOKING!! I hope you’ll love this easy, cheesy, creamy Kielbasa Pasta recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! 🌈 You can also tag me on Instagram @itsdamnspicy 💕
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Creamy Kielbasa Pasta
- 1 tbsp (14 g) unsalted butter
- 13 oz (400 g) Kielbasa sausage sliced
- 1 medium sweet onion thinly sliced
- 1 and 1/2 cups (375 ml) low-sodium chicken broth
- 1 and 1/2 cups (375 ml) water
- 8 oz (225 g) any dried pasta use gluten-free pasta for GF eaters
- 8 oz (225 g) full-fat cream cheese room temperature
- Freshly grated parmesan and sliced spring onions optional, for topping
- Cook the sausage. Add the butter to a large non-stick skillet over medium heat. Once the butter has melted and is sizzling, add the sliced Kielbasa sausage and onions. Cook until the onions are soft and translucent and the sausage has browned.
- Cook the pasta. Pour in the broth and water, then add the pasta and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to medium, cover, and cook until the pasta has cooked (about 10-15 minutes). The pasta should be al dente and there should be some liquid left, do not allow the liquid to cook away completely as it's the base of your sauce.
- Make the sauce. Once the pasta has cooked, add in the cream cheese and stir until the cheese has melted completely. Serve immediately topped with freshly-grated parmesan, sliced spring onions, and a glass of wine. Enjoy!