20 Creamy Kielbasa Pasta Comfort Recipes

Craving something rich, hearty, and oh-so-satisfying? Look no further! These 20 Creamy Kielbasa Pasta Recipes are here to rescue your weeknights with minimal effort and maximum flavor. Whether you’re after a quick dinner fix or a cozy comfort food feast, smoky kielbasa and velvety sauces pair perfectly for a meal that feels like a hug on a plate. Ready to dig in? Let’s get cooking!

Creamy Kielbasa Alfredo Pasta

This rich and smoky pasta dish comes together in under 30 minutes, making it a weeknight hero with its indulgent, creamy sauce and hearty kielbasa.

Ingredients:

• 12 oz kielbasa sausage, sliced into 1/4-inch rounds
• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, brown the kielbasa slices for 3–4 minutes per side until slightly crispy. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
5. Stir in the Parmesan cheese, smoked paprika, black pepper, and salt until the sauce is smooth.
6. Add the cooked pasta and kielbasa to the skillet, tossing to coat evenly in the sauce. Cook for 1–2 minutes to heat through.
7. Garnish with fresh parsley before serving.

The smoky kielbasa adds a bold depth to the velvety Alfredo sauce, while the paprika ties everything together with a subtle warmth.

Tip: For extra richness, reserve 1/4 cup of pasta water and stir it into the sauce if it thickens too much.

Cheesy Kielbasa Mac and Cheese

This smoky, creamy mashup combines everyone’s favorite comfort food with juicy kielbasa for a hearty one-pot wonder.

Ingredients:

• 12 oz elbow macaroni
• 14 oz smoked kielbasa, sliced into ½-inch rounds
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup panko breadcrumbs

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium heat, brown kielbasa slices for 3–4 minutes per side until caramelized. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk and chicken broth until smooth. Stir in garlic powder, smoked paprika, and black pepper.
4. Simmer sauce for 3–4 minutes until thickened. Reduce heat to low, then stir in cheddar and Monterey Jack until melted. Fold in cooked macaroni and kielbasa.
5. Sprinkle panko evenly over the top. Broil on high for 2–3 minutes until breadcrumbs are toasted.

The crispy panko topping gives way to a velvety cheese sauce with pops of smoky sausage—no boring bites here!

Tip: For extra depth, deglaze the skillet with a splash of beer after browning the kielbasa.

Kielbasa and Spinach Pasta Bake

This hearty pasta bake combines smoky kielbasa, tender spinach, and melty cheese for a cozy one-dish meal that’s sure to become a weeknight favorite.

Ingredients:

• 12 oz penne pasta
• 1 tbsp olive oil
• 1 lb smoked kielbasa, sliced into ½-inch rounds
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 1 (15 oz) can crushed tomatoes
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add kielbasa and cook until lightly browned, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
3. Add spinach in batches, stirring until wilted. Pour in crushed tomatoes, oregano, red pepper flakes, ½ tsp salt, and ¼ tsp black pepper. Simmer for 5 minutes.
4. Toss cooked penne with the skillet mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake at 375°F for 20 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The smoky kielbasa infuses the entire dish with rich flavor, while the spinach keeps it fresh and vibrant—no one will guess it comes together so quickly!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

One-Pot Kielbasa Pasta with Tomatoes

This hearty, smoky pasta dish comes together in just one pot—minimal cleanup, maximum flavor!

Ingredients:

• 12 oz smoked kielbasa, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 8 oz uncooked penne pasta
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add kielbasa and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Stir in diced tomatoes (with juices), chicken broth, penne, smoked paprika (1 tsp), oregano (½ tsp), salt (½ tsp), and pepper (¼ tsp). Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente.
4. Return kielbasa to the pot and stir to warm through. Remove from heat and sprinkle with Parmesan cheese and parsley.

The smoky kielbasa infuses the pasta with rich flavor, while the tomatoes add just the right tang—no pre-cooked sauce required!

Tip: For extra creaminess, stir in a splash of heavy cream with the Parmesan.

Kielbasa Garlic Parmesan Pasta

This creamy, smoky pasta dish comes together in under 30 minutes, packing a punch of garlicky goodness with crispy kielbasa and a rich Parmesan finish.

Ingredients:

• 12 oz kielbasa sausage, sliced into 1/4-inch rounds
• 8 oz penne pasta (or similar short pasta)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 1 tbsp butter in a large skillet over medium heat. Add kielbasa and cook for 5-6 minutes until browned and crispy. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in heavy cream, stirring to combine. Simmer for 2 minutes, then stir in Parmesan, salt, and black pepper until smooth.
5. Add cooked pasta and kielbasa to the sauce, tossing to coat. If needed, thin with reserved pasta water 1 tbsp at a time.
6. Garnish with parsley and extra Parmesan before serving.

The magic here? Crispy kielbasa bits infuse every bite with smoky depth, while the creamy sauce clings perfectly to the noodles.

Tip: For extra crunch, broil the kielbasa slices for 1-2 minutes after pan-frying.

Kielbasa Pasta Primavera

This hearty one-pan wonder combines smoky kielbasa with crisp-tender veggies and pasta for a weeknight meal that feels like a hug in a bowl.

Ingredients:

• 12 oz kielbasa sausage, sliced into ½-inch coins
• 8 oz penne pasta (or similar short shape)
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add kielbasa and cook 4–5 minutes until browned. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add broccoli, bell pepper, and ½ tsp salt; sauté 4 minutes. Stir in garlic and 1 tsp Italian seasoning; cook 1 minute until fragrant.
4. Return kielbasa to the skillet with cooked pasta and ¼ tsp black pepper. Toss, adding reserved pasta water 2 tbsp at a time to loosen. Stir in Parmesan and parsley.

The magic here? The kielbasa’s smoky fat infuses the veggies, while the starchy pasta water creates a light, glossy sauce—no heavy cream needed.

Tip: Swap in zucchini or asparagus if your veggie drawer needs clearing!

Spicy Kielbasa Penne Arrabbiata

This fiery pasta dish combines smoky kielbasa with a bold arrabbiata sauce for a weeknight meal that packs a punch.

Ingredients:

• 8 oz penne pasta
• 12 oz smoked kielbasa, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 tsp salt
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (optional, for serving)

Instructions:

1. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add kielbasa and cook 3–4 minutes until browned. Remove with a slotted spoon.
3. In the same skillet, sauté garlic and red pepper flakes for 30 seconds until fragrant. Stir in crushed tomatoes, sugar, oregano, and salt. Simmer 10 minutes, stirring occasionally.
4. Return kielbasa to the skillet, then toss with cooked penne. Add reserved pasta water as needed to loosen the sauce.
5. Garnish with parsley and Parmesan if desired.

The smoky sausage and spicy tomato sauce cling perfectly to every noodle, making each bite a fiery delight.

Tip: For extra depth, deglaze the skillet with 1/4 cup red wine after browning the kielbasa.

Kielbasa and Mushroom Stroganoff Pasta

This hearty twist on stroganoff swaps beef for smoky kielbasa and tosses it with tender pasta in a creamy, savory sauce—comfort food at its easiest.

Ingredients:

• 12 oz kielbasa sausage, sliced into 1/4-inch rounds
• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook egg noodles according to package directions. Drain and set aside.
2. In a large skillet over medium heat, brown kielbasa rounds for 3–4 minutes until slightly crispy. Remove and set aside.
3. Melt butter in the same skillet. Add mushrooms and onion; sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
4. Sprinkle flour over the mixture, stirring for 1 minute. Slowly pour in beef broth, scraping up browned bits. Simmer for 3 minutes until slightly thickened.
5. Reduce heat to low. Stir in sour cream, Dijon mustard, smoked paprika, black pepper, and a pinch of salt. Add cooked kielbasa and noodles, tossing to coat. Warm through (1–2 minutes).
6. Garnish with parsley and serve immediately.

The tangy Dijon and smoky paprika give this dish a bold depth that balances the rich creaminess—no one will guess it comes together in 30 minutes!

Tip: For extra silkiness, reserve 1/4 cup pasta water to loosen the sauce if needed.

Kielbasa Pasta with Sun-Dried Tomatoes

This hearty one-pan dish combines smoky kielbasa, tender pasta, and sweet-tangy sun-dried tomatoes for a quick weeknight meal that’s packed with flavor.

Ingredients:

• 12 oz kielbasa sausage, sliced into ½-inch rounds
• 8 oz penne pasta (or similar short pasta)
• 3 tbsp olive oil, divided
• ½ cup julienned sun-dried tomatoes (oil-packed, drained)
• 3 garlic cloves, minced
• ½ tsp crushed red pepper flakes
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups baby spinach
• ¼ cup grated Parmesan cheese, plus extra for serving
• ½ cup reserved pasta water

Instructions:

1. Cook the pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add kielbasa and cook for 4–5 minutes until browned. Transfer to a plate.
3. Reduce heat to medium. Add 1 tbsp olive oil, sun-dried tomatoes, garlic, ½ tsp red pepper flakes, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Sauté for 1 minute until fragrant.
4. Stir in spinach and cook just until wilted (about 1 minute). Add drained pasta, kielbasa, and ¼ cup Parmesan. Toss, adding reserved pasta water 2 tbsp at a time to loosen the sauce.
5. Serve immediately with extra Parmesan.

The magic here? The sun-dried tomatoes infuse the dish with a rich, concentrated sweetness that balances the smoky sausage perfectly.

Tip: For extra depth, use 1 tbsp of the sun-dried tomato oil instead of olive oil in step 3.

Kielbasa Pasta Carbonara

This smoky, creamy pasta carbonara gets a hearty upgrade with kielbasa—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 8 oz spaghetti
• 12 oz kielbasa sausage, sliced into ¼-inch rounds
• 2 large eggs
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 cloves garlic, minced
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add kielbasa and cook for 4–5 minutes until lightly browned. Stir in minced garlic and cook for 30 seconds until fragrant.
3. In a bowl, whisk together eggs, ½ cup Parmesan, ½ tsp black pepper, and ½ tsp salt.
4. Reduce skillet heat to low. Quickly toss the drained spaghetti with the kielbasa, then remove from heat. Pour the egg mixture over the pasta, stirring constantly. Add reserved pasta water 1 tbsp at a time until the sauce is creamy and coats the noodles (about 2–3 tbsp).
5. Garnish with extra Parmesan and parsley if desired.

The smoky kielbasa adds a rich depth to the classic carbonara, while the silky egg sauce clings perfectly to every strand of pasta.

Tip: For extra creaminess, swap one egg yolk for a whole egg—just don’t skip the constant stirring to avoid scrambling!

Kielbasa and Broccoli Pasta Alfredo

This creamy, smoky pasta dish comes together in under 30 minutes—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 12 oz smoked kielbasa, sliced into ½-inch coins
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions

1. Cook pasta in salted boiling water according to package directions. Add broccoli during the last 2 minutes of cooking. Drain, reserving ½ cup pasta water.
2. While pasta cooks, brown kielbasa in a large skillet over medium heat for 5 minutes until slightly crispy. Remove and set aside.
3. In the same skillet, melt butter over medium-low heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring constantly for 2 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan, salt, black pepper, and red pepper flakes (if using) until melted. Add pasta, broccoli, and kielbasa, tossing to coat. Thin sauce with reserved pasta water 1 tbsp at a time if needed.

The smoky kielbasa and fresh broccoli balance the rich Alfredo sauce beautifully—plus, it all cooks in one skillet for easy cleanup!

Tip: Swap in pre-cooked chicken sausage for a lighter twist, but sear it well to boost flavor.

Kielbasa Pasta with Creamy Pesto Sauce

This hearty pasta dish combines smoky kielbasa with a velvety pesto sauce for a weeknight meal that feels indulgent yet comes together in no time.

Ingredients:

• 12 oz dried penne pasta
• 1 tbsp olive oil
• 14 oz smoked kielbasa, sliced into ½-inch rounds
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup prepared basil pesto
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook penne according to package directions until al dente. Drain, reserving ½ cup pasta water.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Add kielbasa and cook 4-5 minutes until browned. Stir in garlic and cook 30 seconds until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream, pesto, salt, and pepper, stirring to combine. Simmer 3-4 minutes until slightly thickened.
4. Add drained pasta and Parmesan to the skillet, tossing to coat. If needed, loosen sauce with reserved pasta water 1-2 tbsp at a time.
5. Garnish with parsley and serve immediately.

The magic here is how the smoky sausage fat infuses the creamy sauce, while the pesto keeps everything bright and herbaceous.

Tip: For extra texture, toast the kielbasa slices undisturbed for 1 minute per side to get a crisp edge before stirring.

Kielbasa and Cabbage Pasta Skillet

Kielbasa and Cabbage Pasta Skillet

This hearty one-pan wonder combines smoky kielbasa with tender cabbage and pasta for a weeknight meal that’s as easy as it is satisfying.

Ingredients

• 8 oz dry penne pasta
• 1 tbsp olive oil
• 12 oz smoked kielbasa, sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 4 cups shredded green cabbage
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the penne according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add kielbasa and cook 3–4 minutes until lightly browned. Remove with a slotted spoon.
3. In the same skillet, add onion and cabbage. Cook 5 minutes, stirring occasionally, until softened. Stir in garlic, smoked paprika, salt, and black pepper; cook 1 minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits. Return kielbasa to the skillet and add cooked pasta. Toss everything together and cook 2–3 minutes until heated through.
5. Garnish with fresh parsley before serving.

The smoky paprika and caramelized cabbage add depth to this dish, while the kielbasa keeps it hearty enough to stand alone.

Tip: For extra tang, stir in a splash of apple cider vinegar with the broth.

Kielbasa Pasta with Roasted Red Peppers

This smoky, slightly sweet pasta dish comes together in a flash, thanks to hearty kielbasa and jarred roasted red peppers—your weeknight dinner hero!

Ingredients

• 12 oz uncooked penne pasta
• 1 tbsp olive oil
• 14 oz smoked kielbasa, sliced into ½-inch rounds
• 1 cup diced yellow onion
• 3 garlic cloves, minced
• 1 cup jarred roasted red peppers, drained and sliced
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the penne according to package instructions until al dente. Drain, reserving ½ cup pasta water.
2. Heat the olive oil in a large skillet over medium-high. Add the kielbasa and cook for 4–5 minutes until lightly browned. Transfer to a plate.
3. In the same skillet, sauté the onion for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the roasted red peppers, smoked paprika, salt, and black pepper. Cook for 2 minutes to meld flavors.
5. Reduce heat to medium-low. Pour in the heavy cream and ¼ cup reserved pasta water, stirring to combine. Simmer for 2 minutes until slightly thickened.
6. Add the cooked pasta, kielbasa, and Parmesan cheese. Toss to coat, adding more pasta water if needed. Garnish with parsley.

The creamy sauce clings perfectly to the pasta, while the smoky kielbasa and sweet peppers create a flavor bomb in every bite.

Tip: For extra depth, deglaze the skillet with ¼ cup dry white wine after browning the kielbasa before adding the onions.

Kielbasa Pasta with Creamy Mustard Sauce

This hearty one-pan dish combines smoky kielbasa with tender pasta in a rich, tangy mustard sauce—comfort food that comes together in under 30 minutes!

Ingredients:

• 12 oz kielbasa sausage, sliced into ½-inch rounds
• 8 oz penne pasta (or similar short pasta)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add kielbasa and cook for 4–5 minutes until lightly browned. Stir in garlic and cook for 30 seconds until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream, then whisk in Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Add cooked pasta to the skillet, tossing to coat in the sauce. Sprinkle Parmesan cheese over the top and stir until melted and creamy.
5. Garnish with fresh parsley and serve immediately.

The magic here is the way the smoky sausage and sharp mustard balance each other—creamy without being heavy, and packed with bold flavor. Tip: For extra depth, deglaze the skillet with a splash of chicken broth before adding the cream.

Kielbasa Pasta with Caramelized Onions

This hearty kielbasa pasta is a weeknight hero—smoky sausage, sweet caramelized onions, and tender noodles come together in one irresistible skillet.

Ingredients

• 12 oz kielbasa sausage, sliced into ¼-inch rounds
• 8 oz penne pasta (or similar short shape)
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 tsp sugar
• ½ tsp salt, plus more for pasta water
• ¼ tsp black pepper
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-low. Add onions, butter, sugar, and ½ tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil over medium-high. Add kielbasa and cook for 5 minutes until lightly browned. Stir in garlic and black pepper; cook 30 seconds until fragrant.
4. Pour in chicken broth, scraping up any browned bits. Add cooked pasta, caramelized onions, and Parmesan. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Sprinkle with parsley.

The magic here? Slow-cooked onions melt into the pasta, balancing the kielbasa’s richness with a subtle sweetness.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth.

Kielbasa and Pea Pasta in Garlic Butter Sauce

This cozy one-pan wonder combines smoky kielbasa and sweet peas with tender pasta in a rich garlic butter sauce—ready in under 30 minutes!

Ingredients

• 8 oz dried penne pasta
• 12 oz smoked kielbasa, sliced into ¼-inch coins
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup frozen peas (no need to thaw)
• ½ cup chicken broth
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• ½ tsp salt
• ¼ cup grated Parmesan cheese

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add kielbasa and cook until lightly browned (5 minutes).
3. Stir in garlic, black pepper (½ tsp), red pepper flakes (¼ tsp), and salt (½ tsp); cook until fragrant (30 seconds).
4. Add peas and chicken broth, scraping up any browned bits. Simmer 2 minutes until peas are bright green.
5. Toss in drained pasta, adding reserved pasta water 2 tbsp at a time until saucy. Stir in Parmesan cheese.

The magic here? The starchy pasta water transforms butter and Parmesan into a silky sauce that clings perfectly to every bite.

Tip: Swap in fresh shelled peas in spring—they’ll add a pop of sweetness!

Kielbasa Pasta with Creamy Vodka Sauce

This smoky, rich pasta dish is a weeknight hero—packed with flavor but ready in under 30 minutes!

Ingredients

• 12 oz kielbasa sausage, sliced into ¼-inch rounds
• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp crushed red pepper flakes
• ½ cup vodka
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Cook the penne according to package instructions until al dente. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add kielbasa and cook for 3–4 minutes until browned. Stir in garlic and crushed red pepper flakes; cook for 30 seconds until fragrant.
3. Pour in vodka, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Reduce heat to medium-low. Stir in heavy cream, Parmesan, salt, and black pepper. Cook for 3–4 minutes until slightly thickened.
5. Toss in cooked pasta, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Garnish with parsley.

The vodka sharpens the smoky kielbasa, while the creamy sauce clings perfectly to every noodle—no bland bites here!

Tip: For extra depth, add a splash of the pasta water to the sauce just before tossing—the starch helps it cling like a restaurant-quality dish.

Kielbasa Pasta with Spinach and Artichokes

This creamy, smoky pasta dish comes together in under 30 minutes, packing in hearty kielbasa, tender artichokes, and fresh spinach for a satisfying weeknight meal.

Ingredients:

• 12 oz dried penne pasta
• 1 tbsp olive oil
• 14 oz smoked kielbasa, sliced into 1/2-inch rounds
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 cups fresh baby spinach
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook the penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add kielbasa and cook for 4–5 minutes until lightly browned. Stir in garlic and artichokes; cook 1 minute until fragrant.
3. Reduce heat to medium. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer 3–4 minutes until slightly thickened.
4. Add spinach and cooked pasta, tossing until spinach wilts (about 2 minutes). Thin with reserved pasta water if needed.
5. Serve immediately with extra Parmesan.

The briny artichokes and smoky kielbasa create a bold contrast against the rich, velvety sauce—no one will guess how simple it is!

Tip: Swap in sun-dried tomatoes for artichokes if you prefer a tangier twist.

Kielbasa Pasta with Creamy Tomato Basil Sauce

This hearty pasta dish combines smoky kielbasa with a lusciously creamy tomato sauce—perfect for a weeknight dinner that feels indulgent but comes together in no time.

Ingredients:

• 12 oz kielbasa, sliced into ¼-inch rounds
• 8 oz penne pasta (or your favorite short pasta)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• ½ cup heavy cream
• ¼ cup fresh basil, chopped
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add kielbasa and cook for 4–5 minutes until lightly browned. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in crushed tomatoes, heavy cream, sugar, salt, black pepper, and red pepper flakes (if using). Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. Add cooked pasta, basil, and Parmesan cheese to the skillet. Toss until everything is well coated and heated through, about 2 minutes.

The smoky kielbasa and creamy tomato sauce create a rich, balanced flavor that’s irresistibly comforting—without requiring a long simmer.

Tip: For extra depth, deglaze the skillet with a splash of white wine after browning the kielbasa.

Conclusion

With 20 rich and comforting kielbasa pasta recipes, there’s something here for every craving! Whether you’re after quick weeknight dinners or cozy weekend meals, these creamy dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the cheesy, smoky goodness with fellow foodies on Pinterest—happy cooking!