One Pot Kielbasa Pasta
June 3rd, 2016
I love kielbasa!
No, scratch that, I freaking love kielbasa! I grew up eating it grilled on the barbecue or served in a stir fry or on a bun like a hotdog. So when we were trying to come up a new one pot dinner for you guys, kielbasa was our protein of choice. In this recipe we’re going to throw a bunch of ingredients in one pot, cook it for a little while and then come back to a delicious, flavorful dinner.
One pot kielbasa is a great recipe because there’s not a lot of prep that goes into it, so it makes it easier for when you want to make dinner but don’t want to be in the kitchen all night long.
In a large dutch oven or pot, combine all of the ingredients except for the heavy cream, cheddar and parmesan cheese. Set over medium heat with a lid and bring to a boil. Remove lid, lower the flame and simmer until the pasta has cooked through and most of the liquid has evaporated, about 20 to 25 minutes. Make sure to stir often so that your one pot kielbasa pasta doesn’t stick to the bottom.
Once the pasta has cooked, stir in the cream, cheddar cheese and parmesan. Stir and continue to cook over low, until the cheese has melted and the sauce has thickened.
The last thing to add, just to brighten everything up, is fresh basil and parsley.
Give it all one more stir and then serve right away. The great thing with pasta dishes like these is that leftover are amazing. It just get better the longer it sits.
Serve this pasta with a quick and easy salad on the side for a complete meal! You’ll have it on the table in no time at all. The great thing is that it’s a big crowd pleaser.
- 1 pound short cut pasta, like bow ties
- 1 pound kielbasa sausage, sliced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 summer squash, diced
- 1 zucchini, diced
- 1 pint cherry tomatoes, cut in half
- 1 (14-ounce) can diced tomatoes, with juice
- 4 cups chicken stock
- 2 tablespoons Cajun seasoning blend
- 1/2 cup heavy cream
- 1 cup shredded Cheddar cheese
- 1/2 cup grated parmesan
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- In a large dutch oven or pot, combine the pasta, kielbasa, onion, garlic, bell peppers, squash, zucchini, cherry tomatoes, diced tomatoes, chicken stock, and Cajun seasoning. Set over medium heat, cover and bring to a boil. Lower the heat, uncover and simmer until the pasta has cooked through, and most of the liquid has absorbed, about 20 to 25 minutes. Make sure to stir often so that nothing sticks to the bottom.
- Stir in the heavy cream, cheddar cheese, and parmesan until melted through and the sauce has thickened. Add the basil and parsley and stir once more. Serve immediately.