A quick and comforting one-pan meal with smoky kielbasa, tender pasta, sweet bell peppers, and a creamy, cheesy sauce. Everything cooks together in one skillet for an easy weeknight dinner!
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Dinner
Method:One-Pan
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
450 g kielbasa, sliced into rounds
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
400 g penne or rotini pasta
720 ml chicken broth
240 ml heavy cream
200 g diced tomatoes, drained
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
150 g shredded cheddar cheese
50 g grated Parmesan cheese
2 tbsp chopped fresh parsley
Instructions
Heat the olive oil in a large deep skillet over medium-high heat. Add the sliced kielbasa and cook for 3–4 minutes, stirring occasionally, until lightly browned.
Add the onion and bell pepper. Cook for 3–4 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
Stir in the uncooked pasta, chicken broth, heavy cream, diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring every few minutes so the pasta doesn’t stick.
Cook until the pasta is tender and most of the liquid has been absorbed.
Remove the lid and stir in the cheddar and Parmesan. Continue stirring until the cheese melts and the sauce becomes creamy.
Sprinkle with fresh parsley and serve immediately.
Notes
Add ½ tsp red pepper flakes for some heat.
Stir in 150 g fresh spinach during the final 2–3 minutes.
Add mushrooms or zucchini with the bell peppers.
Substitute mozzarella for some of the cheddar for extra stretchiness.
If the pasta becomes too thick before it’s completely tender, add 60–120 ml extra broth and continue cooking until done.