When it comes to quick and satisfying meals, nothing beats the simplicity and flavor of a Kielbasa and Pasta Skillet. This dish brings together the rich smokiness of kielbasa sausage with the comfort of pasta, and a variety of vegetables, creating a meal that’s both wholesome and utterly delicious. Whether you’re looking for a way to use up ingredients in your pantry or want a hearty dish to impress family and friends, this recipe delivers every time.
In this guide, we’ll break down every step of creating the perfect Kielbasa and Pasta Skillet, including key ingredients, cooking techniques, and tips to customize the recipe to your taste. This is more than just another pasta dish—it’s a flavorful, satisfying meal that can be made in under 30 minutes.
Why Kielbasa and Pasta Are the Perfect Pair
Kielbasa, a type of Polish sausage, is known for its distinctive smoky flavor, which pairs wonderfully with pasta. The meaty, slightly garlicky notes of kielbasa offer a bold contrast to the tender pasta and fresh vegetables. By combining the sausage with penne pasta and a handful of garden-fresh or pantry-staple vegetables, you create a one-pan dinner that’s rich in taste and texture.
The added bonus? Kielbasa is pre-cooked, which means less time at the stove and more time enjoying your meal. It’s a great protein option for busy weeknights when you need something fast but flavorful.
Ingredients to Make the Perfect Kielbasa and Pasta Skillet
To make this dish as flavorful and easy as possible, we recommend using the following ingredients. Feel free to tweak the ingredients based on what you have in your kitchen or garden:
- 1 (16-ounce) package penne pasta
- 1 cup frozen peas – These add a burst of sweetness and color.
- 1 tablespoon olive oil – Use high-quality olive oil for best flavor.
- ½ cup chopped onion – Yellow or sweet onions work best.
- 1 teaspoon minced garlic – Fresh garlic will elevate the overall taste.
- 1 pound kielbasa sausage, sliced – Sliced into rounds for optimal browning.
- 1 (14.5-ounce) can Italian-style diced tomatoes – Choose diced tomatoes with herbs for extra flavor.
- 1 (4-ounce) can sliced mushrooms (optional) – Adds an earthy note to the dish.
- 1 teaspoon white sugar – Balances the acidity of the tomatoes.
- 1 teaspoon balsamic vinegar (optional) – Adds depth and a touch of sweetness.
- 1 pinch crushed red pepper – Adjust according to your spice preference.
- Kosher salt and ground black pepper, to taste – Season generously to bring out the flavors.
- 3 leaves fresh basil, julienned – Fresh basil adds brightness and a peppery edge.
- 1 cup shredded Cheddar-Monterey Jack cheese blend – For that melty, gooey finish.
Optional Ingredient Swaps
- Lite kielbasa can be used if you want a lighter version of the dish.
- Frozen onions or jarred garlic can substitute fresh ones in a pinch.
- Swap canned tomatoes for 3-4 fresh tomatoes, seeded and diced, when in season.
- If you don’t have fresh basil, dried basil works too.
Step-by-Step Directions for Kielbasa and Pasta Skillet
1. Cook the Pasta
Start by bringing a large pot of lightly salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions—this usually takes about 11 minutes. In the final 2 minutes of cooking, toss in the frozen peas so they soften along with the pasta.
