A delicious and easy one-pot meal featuring kielbasa and penne pasta, perfect for a quick dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings 1x
Category:Dinner
Method:One-Pot
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound kielbasa, sliced into 1/4-inch rounds
12 ounces penne pasta
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
4 cups chicken broth
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa and set aside.
In the same pot, add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
Add the diced red bell pepper and cherry tomatoes to the pot, cooking for another 3-4 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring to a boil. Stir in the penne pasta, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cover the pot. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Stir the cooked kielbasa back into the pot and mix well. Remove from heat and sprinkle the shredded mozzarella cheese on top. Cover the pot for a few minutes until the cheese melts.
Garnish with chopped parsley before serving.
Notes
For a healthier version, substitute whole wheat pasta and turkey kielbasa.
Add spinach or kale in the last few minutes of cooking for extra nutrition and color.