Cheesy Smoked Sausage Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5–6
Category: Main Dish

Notes After Making


Ingredients

  • 2 tablespoons (30mL/27g) extra virgin olive oil
  • 1 pound (454g) Polska kielbasa, quartered
  • 1 cup (160g) diced onion
  • 3 cloves (about 9g) fresh garlic, minced
  • 3 cups (720mL) chicken broth
  • 1 (10-ounce/283g) can diced tomatoes, with or without chiles, undrained
  • ⅔ cup (160mL) whole milk, half and half, or heavy cream
  • 11 ounces (312g) dry pasta, such as rotini, penne, or farfalle
  • Salt and black pepper, to taste
  • 1½ cups (about 170g) shredded Cheddar-Jack cheese
  • ½ cup (about 50g) sliced scallions, for garnish

Instructions

Prep the Ingredients

  1. Quarter the Polska kielbasa, dice the onion, mince the garlic, shred the cheese if needed, and slice the scallions.
  2. Measure the chicken broth, cream, pasta, and seasonings so everything is ready before cooking.

Cook the Pasta

  1. Heat the olive oil in a 5-quart sauté pan over medium-high heat.
  2. Add the onion and quartered kielbasa. Cook until the onion is softened and the kielbasa is lightly browned.
  3. Add the garlic and cook for about 30 seconds, stirring constantly.
  4. Add the chicken broth, undrained diced tomatoes, milk or heavy cream, pasta, salt, and black pepper.
  5. Bring the mixture to a boil.
  6. Cover, reduce the heat to low, and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Finish the Dish

  1. Turn off the heat and stir in ½ cup of the shredded Cheddar-Jack cheese until melted and incorporated.
  2. Sprinkle the remaining 1 cup cheese evenly over the top.
  3. Cover and let stand for about 5 minutes, or until the cheese has melted.
  4. Top with sliced scallions and serve.

Optional Broiled Finish

  1. If using an oven-safe sauté pan, place the covered pasta under the broiler after removing the lid.
  2. Broil for 1–2 minutes, watching closely, until the cheese is melted and lightly browned.
  3. Remove from the oven, garnish with scallions, and serve.

Jessica’s Notes

Best Served With

  • A simple green salad with a light vinaigrette.
  • Steamed broccoli or roasted vegetables.
  • Warm crusty bread for serving alongside the cheesy sauce.

Wine Pairing

  • Chardonnay — Its creamy texture complements the cheesy sauce and savory kielbasa.
  • Sauvignon Blanc — Its acidity provides a refreshing contrast to the richness of the cheese and cream.
  • Pinot Noir — Its lighter body and fruit-forward character work well with the smoky, savory kielbasa without overpowering the pasta.

Prep Ahead

  • Quarter the kielbasa, dice the onion, mince the garlic, shred the cheese, and slice the scallions up to 1 day ahead. Store separately in the refrigerator.
  • Measure the pasta and seasonings ahead of time so everything is ready to add to the pan.
  • The entire dish is best cooked shortly before serving because the pasta continues absorbing the sauce as it sits.

Storage

  • Refrigerate leftovers in an airtight container for up to 3–4 days.
  • The pasta will absorb some of the sauce as it chills, so add a splash of chicken broth or milk when reheating.

Freezer-Friendly

  • The finished dish can be frozen, although the pasta texture may soften slightly.
  • Cool completely, portion into airtight freezer-safe containers, and freeze for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.

Reheating

  • Stovetop: Reheat gently over medium-low heat with a splash of chicken broth or milk, stirring occasionally.
  • Microwave: Heat individual portions at 50–70% power in 1-minute intervals, stirring between intervals and adding a splash of liquid as needed.
  • Oven: Transfer to an oven-safe dish, cover with foil, and heat at 350°F until hot. Add a little extra cheese during the last few minutes if desired.

Variations

  • Add diced bell pepper or sliced mushrooms with the onion.
  • Add fresh spinach during the last few minutes of cooking.
  • Substitute Pepper Jack for some or all of the Cheddar-Jack for additional heat.

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