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Easy Cajun Kielbasa Pasta Skillet

Close-up of creamy cajun kielbasa pasta featuring penne noodles and sliced, seared sausage on a white plate.
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Make this simple, flavorful Cajun kielbasa pasta skillet for a quick weeknight dinner. It uses smoked sausage and bold seasoning for a satisfying meal.

Ingredients

Scale
  • 1 pound dried pasta (penne or rotini work well)
  • 1 tablespoon olive oil
  • 14 ounces smoked kielbasa sausage, sliced into half-moons
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun or Creole seasoning blend
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the cooked pasta aside.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 4 to 5 minutes. Remove the sausage from the skillet and set aside.
  3. Add the chopped onion and bell pepper to the same skillet. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
  5. Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a simmer and cook for 3 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to medium-low. Stir in the heavy cream and the cooked kielbasa. Let the sauce warm through for 2 minutes.
  7. Add the drained pasta to the skillet. Toss everything together until the pasta is coated in the sauce. If the sauce seems too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  8. Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and creamy. Taste and add salt and pepper if needed.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine and let it reduce slightly before adding the tomatoes.
  • If you do not have heavy cream, you can substitute it with half-and-half or evaporated milk, though the sauce will be slightly thinner.
  • You can add a cup of fresh spinach during the last step for added greens.

Nutrition

Find it online: https://cookingzenith.com/cajun-kielbasa-pasta-recipe-easy-skillet-dinner/