Pasta Skillet with Kielbasa
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Description
Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 pound kielbasa sausage, sliced
- 1 (14.5 ounce) can Italian-style diced tomatoes
- 1 (4 ounce) can sliced mushrooms
- 1 teaspoon white sugar
- 1 teaspoon balsamic vinegar
- kosher salt and ground black pepper to taste
- 1 pinch crushed red pepper, or to taste
- 1 (16 ounce) package penne pasta
- 1 cup frozen peas
- 3 leaves fresh basil, julienned, or more to taste
- 1 cup shredded Cheddar-Monterey Jack cheese blend
Directions
- 1. Bring a large pot of lightly salted water to a boil for pasta.
- 2. Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
- 3. Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
- 4. Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.
Nutrition Facts
serving: 6 servings
calories: 636.1 kcal
carbohydrates: 66.2 g
protein: 25.6 g
saturated fat: 11.7 g
cholesterol: 66.6 mg
sodium: 1083.8 mg
fiber: 4.9 g
sugar: 8.5 g
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