Kiolbassa Sausage And Pasta

kiolbassa sausage and pasta

kiolbassa sausage and pasta

The flavors of smoked Kiolbassa sausage, roasted tomatoes, and peppery arugula all come together with pasta in a light creamy sauce. More flavor is added with Italian blended cheese. It’s delicious and filling and very simple to make.

There are so many ways to cook Kiolbassa sausage, such as with cabbage, sauerkraut and as a fried whole link on a bun. This recipe offers yet another option especially when feeding a family. This recipe was inspired by a one-pan Kiolbassa sausage and rotini but I chose to cook the pasta separately and using arugula.

kiolbassa sausage and pasta in cooking pan

kiolbassa sausage and pasta in cooking pan


This Kiolbassa smoked sausage is really quite easy to make. Just slice the sausage, chop the onion and roasted tomatoes. Sautee in a large sauce pan, add half and half and the cooked pasta.

cutting kiolbassa sausage

cutting kiolbassa sausage

cutting a yellow onion

cutting a yellow onion


The Recipe
Serves 6-8

Ingredients:

  • 1-1/2 butter
    1 pound smoked Kiolbassa sausage, sliced into 1/2” thickness
    3 ounces (1/2) small yellow onion, chopped
    1/4 cup water, warm
    1 Tablespoon corn starch
    2 cups half and half
    5 ounces roasted tomatoes, chopped
    Salt and pepper to taste
    8 ounces rotini pasta, cooked according to package direction
    4-5 ounces baby arugula
    6 ounces blended shredded Italian cheese, reserve 2 ounces to add as garnish at time of serving.

Preparation:

Over medium high heat, melt butter in a large sauce pan.
Add onions and sautee until translucent
Add sausage and brown. Toss occasionally to ensure most pieces are browned. Cover after each stir. Takes about 5-6 minutes.
In a small liquid measuring cup, dissolve corn starch in warm water. Stir it into sausage and onion mixture. Stir in half and half.
Add salt and pepper to taste and simmer for about 10 minutes or until the sauce is slightly thickened.
Stir in rotini pasta, arugula and roasted tomatoes. Simmer until the arugula has wilted, about 3 minutes.
Remove from heat, stir in cheese.

Cooking notes:

Here are a couple of options if you want to intensive the flavors. Use grated parmesan cheese instead of the Italian blended cheese. Use a tomato sauce instead of the creamy sauce. (I confess, I plan to do just this in my next smoked sausage and pasta!) If you’re working on an electric range, like I do, be sure to allow enough time to boil the water and cook the pasta. You want it to be ready at the right time to add to the sausage mixture.



Enjoy!!

Close up of kiolbassa sausage and pasta

Close up of kiolbassa sausage and pasta

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