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–+ servings
Polska Kielbasa Rigatoni Pasta Recipe

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.
SERVINGS 8
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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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.

NOTES:

  • Any leftovers should be kept in an airtight container, refrigerated, and enjoyed within the next 2 - 3 days.
  • To reheat we simply pop ours in the microwave for a few minutes.
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