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Rich, creamy Kielbasa Pasta with broccoli has been one of the highlights at our dinner table lately. With such a simple list of ingredients and incredible flavors that come together in no time at all, it’s sure to make multiple appearances at your table, too.
I love to fill out our pasta dishes with plenty of vegetables (see our one-pot jambalaya pasta as an example), so there is almost as much broccoli on display here as there is pasta. Add some hearty sausage and sharp, crumbly cheese on top, and you’ve got a weeknight meal with something for everyone.
Kielbasa Pasta
Many years ago, we had a dinner tradition called “not-eat foods”. Each of my boys was allowed to choose one food which they could skip tasting, if it was part of dinner that night. For several years, my eldest son chose broccoli as his not-eat food.
So when this pasta was a huge hit with ALL of my family, I knew I’d found a new dinner staple. My eldest went back for seconds, and even thirds! It makes me grin to watch my son who normally dislikes broccoli eat every single saucy broccoli bite.
Ingredients and Substitutions
The Pasta – You’ll need bite-sized pasta with lots of edges to hold sauce. My go-tos are cavatappi, penne, fusilli, or bowtie.
Broccoli – For freshness, I add crisp, tender broccoli.
Kielbasa – Kielbasa provides hearty protein and a satisfying bite.
Cheese – You’ll want a sharp, hard cheese. I love Parmesan or Pecorino Romano.
The Sauce – Heavy cream and milk provide the rich, smooth foundation for the pasta sauce. We also set aside a bit of pasta water to manage consistency and achieve just the right level of sauciness.
Olive Oil – I use a little bit of olive oil to help the kielbasa brown evenly.
Seasonings – I tend to be pretty generous with the Italian seasoning here, so start with the amount written exactly on the card, and then adjust to taste. And, I always use kosher salt and freshly ground black pepper in my recipes.
Notes on Equipment
- Large deep-sided skillet. I really enjoy cooking with this stainless steel skillet. I’ve owned it for over 7 years and it just keeps going. It heats evenly, and it has plenty of room to brown a pound of kielbasa without crowding, which is the whole game with this recipe.
- Large pot
- Colander
- Medium bowl
- Whisk
- Measuring cup for the reserved pasta water
- Knife and cutting board
- Grater. I typically don’t recommend things I haven’t owned for a good long while, especially not on a list of small kitchen must-haves. But, this past year, I bought this rotary grater, and it’s been a dream to work with.
How to Make Kielbasa Pasta
Boiling the Water: I start by setting a large pot of water to boil over high heat on the stove.
Chopping the Ingredients: While the water comes to a boil, I thinly slice the kielbasa and cut the broccoli into bite-size pieces.
Cooking the Pasta: You’ll want to add the pasta to the pot of boiling water according to the directions on the package. Add a generous couple of tablespoons of salt to the water as it boils, to enhance the flavor of the noodles.
Reserving Pasta Water: Just before the noodles are done cooking, I use a glass measuring cup to scoop out about ½ cup of the pasta cooking water and set that pasta water aside next to the stove.
Cooking the Broccoli: At this same time, right before the pasta is done, you’ll add the broccoli to the pot along with boiling pasta. Allow the broccoli to boil for about 30 seconds, just until bright green.
Draining the Pasta: You can pour the pasta and broccoli together directly into a colander in the sink. But don’t rinse the pasta this time, you want those starches left on it to help the sauce cling to the pasta.
Warming the Skillet: While the pasta cooks, place a large, deep-sided skillet on the stove and warm the pan over medium high heat. Then, add a splash of olive oil to the pan.
Cooking the Sausage: I add the kielbasa to the pan and let it cook for 3-4 minutes, until the edges are browned. The kielbasa should finish cooking at the same time as the broccoli.
Whisking the Sauce: You’ll want to whisk together the cream, Italian seasoning, salt and pepper in a medium-sized bowl.
Scraping the Pan: Once the kielbasa has finished cooking, add about a tablespoon of water to the pan. This’ll make it easier to use a spatula to scrape any browned bits off the bottom.
Bringing Everything Together: You’ll add the pasta and broccoli to the pan with the kielbasa. And then add the cream sauce to the pan. I give it a stir at this point to make sure everything is coated in the sauce.
Reducing the Sauce: I’ll let it cook for about a minute or two, just long enough to slightly thicken the sauce.
Mixing in Cheese: Sprinkle everything with cheese and then you’ll want to add a splash or two of the reserved pasta water to the pan, to ensure that it’ll mix in evenly. Stir until well combined. If the pasta appears dry, I add a splash more water as needed.
Serving: I serve immediately, while still warm.
Expert Tip
When you’re new to cooking, sometimes the lightning fast recipes aren’t always your friend. This recipe can be made using two pans in about 20 minutes, or it can be made in one pot in about 35-40 minutes. The one pot method is a little more laid-back and it’s my recommendation if you’re newer to cooking. You can simply cook the pasta and broccoli first and drain them. Then use the same pot for the rest of the recipe.
Chopping Consistently – For a consistent, satisfying bite, it’s worth it to take the extra time to make sure everything’s chopped evenly. It makes sure that everything finishes cooking at the same time for each step.
Preheating the Pan – As you’re warming the skillet for the kielbasa, the olive oil you add to the skillet will do more than help the meat cook. Oil acts as a temperature indicator; when the skillet is hot enough, the oil will gleam slightly and slide easily around the pan.
Adjusting the Consistency – When everything comes together at the end, sometimes the sauce consistency isn’t quite what you’d like it to be. To thin the sauce, I usually add a splash or two of pasta water (as mentioned above). If you need to thicken the sauce, increase the heat just a tiny bit and let it cook at low heat for an additional 1-2 minutes. This will reduce the sauce, helping it thicken.
Serving Suggestions
A cream sauce asks for something fresh and crisp on the side, and I usually go straight to a chopped salad. My harvest house chop salad is the one on our table most often these days, but an orange parsley salad is another fantastic option if you want that white balsamic dressing.
In the cooler months I tend to make a shaved brussels sprouts salad instead, since the crunch holds up really well and those vegetables are in season.
Storage & Reheating
How to Store: I just store this pasta in an airtight container in the refrigerator. It can keep for up to 3 days, although after the first day the pasta will start to lose its texture and become mushy.
How to Reheat: I usually just reheat individual portions in a microwave-safe dish in the microwave.
More Recipes with Kielbasa
- Super Easy Sausage and Peppers
- {20 Minute} Kielbasa Cabbage Potato Skillet
- Skillet Mexican Street Corn with Squash and Kielbasa
- Sausage and Shrimp Fried Rice
- Jambalaya Pasta
Frequently Asked Questions
Yes, if you prefer a one pot meal, you can simply cook the pasta first and drain it. Then use the same pot for the rest of the recipe. However, keep in mind that if a shorter cooking time is your priority, two pans will reduce the cooking time by half, which is why two cooking dishes is my preference.
For us, chicken, turkey, and beans have all worked well as substitutes (or add-ins!) in the past.
Yes! My boys like to spice this pasta up with some chili crisp or hot sauce. For a milder kick, I add a sprinkle of cayenne pepper.
Kielbasa Pasta
Ingredients
- 16 ounces bite-sized pasta cavatappi, penne, fusilli, or bowtie all work well
- ½ cup reserved pasta cooking water
- 2 heads of broccoli cut into small bite-size florets, about 6 cups
- 1 tablespoon olive oil
- 1 pound kielbasa sausage sliced very thin, about ⅙-inch thick
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 cup freshly grated Parmesan or Pecorino Romano cheese
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.
- Just before the noodles are done cooking, scoop out about ½ cup of the pasta cooking water and set aside. Add the broccoli to the boiling pasta. Allow the broccoli to boil for about 30 seconds, until bright green, and then drain everything into a large colander.
- Warm a large, deep-sided skillet over medium high heat. Add the oil and then add the sausage, stir and cook for 3-4 minutes, until browned on the edges. Add a splash of water to the pan and use a spatula to scrape up the browned bits.
- While the sausage is cooking, whisk together the cream, Italian seasoning, ½ teaspoon salt, and pepper. Add the cooked pasta and broccoli to the skillet with the sausage.
- Add the cream sauce and stir to coat thoroughly. Cook for about a minute, just to slightly thicken the sauce on the pasta. Add a splash or two of the reserved pasta water, along with the Parmesan cheese. Stir to mix throughout, adding more water, if the pasta appears dry. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
