I love keeping Polska Kielbasa in our fridge, as you can utilize it in so many ways! This pasta is savory, cozy, and 100% delicious.
When I know I’ll be away for dinner time, I always make my family a meal during the afternoon for them to reheat later. Call me old fashioned, but I like knowing they’re going to still have a good meal while I’m out and about with my friends. Other make-ahead meals that I often prep-ahead (and taste just as good when served as leftovers) is our Family Recipe For Classic Lasagna, this Home-Style Chicken Meatloaf with Yukon Gold Mashed Potatoes, and my Super Comforting Potato and Leak Soup.
WATCH HOW WE MAKE IT ON THE GRAM!
WHY YOU’LL LOVE THIS ONE PAN PASTA:
- The ideal comfort food. I mean, who doesn’t love a big bowl of pasta?
- Perfect for meal prep (or make ahead during lunchtime hours for dinner… like I did). It stores great and reheats really nicely.
- Jam-packed with flavor, and you can make this slightly spicy or non-spicy… depending on your tastebuds (I like mine spicy!).
- Slightly rich and soul-satisfying, thanks to the heavy cream and cheeses.
INGREDIENTS FOR THIS POLSKA KIELBASA RIGATONI PASTA RECIPE:
- Olive Oil: To sautè the Polska Kielbasa and for flavor.
- Polska Kielbasa: This is a polish sausage that’s known for its smokey, garlic flavor. It’s traditionally made from pork but you can find varieties with chicken and beef as well. It comes in a u-shaped rope instead of links.
- Red Bell Pepper: Adds sweet (and sometimes slightly tangy) notes and texture.
- Yellow Onion: Also contributes to some sweetness because when onions caramelize they turn sweet.
- Garlic Cloves: Adds a rich, warm, and slightly nutty flavor.
- Rigatoni: Any shape of pasta will work in this dish, I just prefer rigatoni because the sauce clings onto the groves and some of the sausage pieces stick inside of the tube-shape.
- Blackening Seasoning: My favorite blackening seasoning comes from my friend Dave. You can order a bottle of your own on his website here.
- Butter: This isn’t 100% required but I like the extra velvety texture it adds to the sauce.
- Chicken Bone Broth: You can certainly substitute this with chicken broth or stock, but I like the extra protein the bone broth adds.
- Diced Italian Tomatoes: This is the base of the “sauce”, do not drain the tomatoes before adding to the pan.
- Heavy Cream: Adds subtle richness and makes this creamy.
- Shredded Cheese: I used a mix of mild cheddar and pepper jack but feel free to use whatever melty cheese you like best. Be sure to shred it yourself as it’ll melt and taste better! A couple other varieties we like in this dish include mozzarella and provolone.
VARIATIONS AND/OR SUBSTITUTIONS FOR THIS RIGATONI PASTA RECIPE:
- SAUSAGE: While I used Polska Kielbasa, go ahead and use whatever sausage you prefer. We’ve made this before with andouille, cajun chicken sausage, beef smoked sausage, or you can even use mild or hot ground sausage.
- PASTA: Don’t have rigatoni on hand? No problem. You can go ahead and opt for fusilli, penne, farfalle, cavatappi, or any shape you’d like. I like using shapes with grooves and ridges so they hold onto the sauce. Spaghetti or fettuccini works too… I just personally prefer the other shapes.
- HEAVY CREAM: Don’t have this on hand? Swap it out for half and half or a dollop of cream cheese!
- SPICY: Want to give this dish a bit of a kick? Go ahead and add some red pepper flakes to your sauce or use as a garnish. You could also sauté Calabrian peppers with the red bell pepper during the cooking process.
MORE RECIPES YOU’LL SWOON OVER:
One Skillet Buffalo Chicken Chili Mac
One Pan Creamy Tomato Orzo With Miso
Italian Sausage Bucatini with Brown Butter and Herbs
Foolproof Homemade Garlic Bread
One Skillet Sausage Tortellini in Creamy Truffle Mushroom Sauce
My Grandma’s Favorite Recipe for Pastina: Italian Penicillin
Beef and Mushroom Lasagna Soup
Classic Fettuccini Alfredo with Peas and Pancetta
White Lasagna Soup with Chicken
VIEW MORE RECIPES BY CLICKING HERE!
One Pan Dinner Ideas: Polska Kielbasa Rigatoni Pasta Recipe
I love keeping Polska Kielbasa in our fridge, as you can utilize it in so many ways! This pasta is savory, cozy, and 100% delicious.
Ingredients
TO MAKE THE PASTA:
- 1 tbsp. Olive Oil
- 14 oz. Polska Kielbasa, chopped into 1/2 inch chunks
- 1 Red Bell Pepper, sliced thin
- 1 Yellow Onion, sliced thin
- 3 Garlic Cloves, minced
- 3 tsp. Blackening Seasoning
- 2 tbsp. Salted Butter
- 3.5 cups Chicken Bone Broth
- 14.5 oz. Canned Diced Italian Tomatoes, do not drain
- 1 lb. Rigatoni Noodles
- 1/4 cup Heavy Cream
- 3/4 cup Shredded Melty Cheese
SUGGESTED GARNISHES:
- Grated Parmesan
- Chopped Italian Parsley
- Red Chili Flakes
Instructions
- Place a large skillet or pan over medium-high heat. Add the olive oil, sausage chunks, and sauté until browning and crisp on the outside. Remove with a slotted spoon and transfer to a paper towel lined plate. Do not drain the sausage oil from the skillet.
- Add the bell pepper and onion to the sausage oil. Sauté until softened. Once softened add the garlic and continue to sauté until fragrant.
- Sprinkle with blackening seasoning. Add the butter, chicken bone broth, tomatoes, and rigatoni to the skillet.
- Bring to a low boil. Once boiling, cover and cook for roughly 10 minutes, or the amount of time it says on the pasta packaging.
- Once the pasta is al-dente, go ahead and continue to simmer uncovered for a few minutes to allow some of the liquid to evaporate. Turn off heat and drizzle in the heavy cream. Then sprinkle in the shredded cheese, add back the sausage, and stir to combine.
- Serve immediately with suggested garnishes.
DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!
PIN THIS FOR LATER:
Leave a Reply