Pasta Skillet With Kielbasa

This hearty Pasta Skillet With Kielbasa is a one-pot wonder that’s perfect for a quick weeknight dinner.

Smoky kielbasa, al dente pasta, and vibrant veggies come together in a flavorful fusion that’s sure to become a family favorite.

Ready Time

45 mins

Yields

6 servings

Ingredients

1 pound kielbasa, sliced
12 ounces pasta of your choice
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 large bell pepper, diced
2 medium tomatoes, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional

Instructions

Cook the pasta according to the package instructions until al dente, then set it aside.

Heat the olive oil in a large skillet over medium-high heat.

Add the sliced kielbasa and cook until browned, about 3-4 minutes per side.

Remove the cooked kielbasa from the skillet and set it aside with the cooked pasta.

Reduce the heat to medium and add the diced onion to the skillet.

Cook until the onion is translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced bell pepper to the skillet and cook until tender, about 3-4 minutes.

Add the diced tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using) to the skillet.

Cook for an additional 2-3 minutes, until the vegetables are tender.

Add the cooked pasta and kielbasa back into the skillet.

Stir to combine and cook for an additional 2-3 minutes, until everything is well combined.

Serve hot and enjoy!

Notes

Use any type of pasta you like, but shorter shapes like penne or rotini work best in this recipe.

Make sure to cook the pasta al dente so it still has a bit of bite to it, this will help it hold up to the flavorful skillet mixture.

Take the kielbasa out of the skillet when it’s browned, but not necessarily cooked through – it’ll finish cooking when you add it back in with the pasta.

You can use any color bell pepper you like, or a combination of colors for a fun pop of color in the dish.

If you’re using red pepper flakes, start with a small amount and add more to taste – you can always add more heat, but it’s harder to take it away once it’s added.

This recipe makes 6 servings, but it’s easily doubled or tripled if you need to feed a bigger crowd.