Hearty One Pot Kielbasa Pasta with Vegetables (Print version)
Smoky kielbasa, tender pasta, peppers, tomatoes, and spinach cook in one pot for a hearty 30-minute dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) kielbasa sausage, sliced into 1/4-inch rounds
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
1 red bell pepper, sliced
05 -
3 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/4 teaspoon crushed red pepper flakes, optional
08 -
3 cups (720 ml) low-sodium chicken broth
09 -
10 oz (285 g) short pasta, such as penne, rotini, or shells
10 -
1 cup (150 g) cherry tomatoes, halved
11 -
3 packed cups (90 g) baby spinach
12 -
1/2 cup (45 g) freshly grated Parmesan cheese
13 -
Salt and black pepper, to taste
For serving
14 -
Extra Parmesan cheese
15 -
Chopped fresh parsley, optional
# Instructions:
01 -
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced kielbasa and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
02 -
Add the onion and bell pepper to the same pot. Cook for 3-4 minutes until slightly softened. Stir in the garlic, Italian seasoning, and red pepper flakes if using, and cook for 30 seconds.
03 -
Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the dry pasta and bring to a simmer.
04 -
Cover and cook for 10-12 minutes, stirring every few minutes, until the pasta is just tender. Add 1/4 cup extra broth or water if the pot gets dry before the pasta is done.
05 -
Stir in the cherry tomatoes, spinach, and browned kielbasa. Cook uncovered for 2-3 minutes until the spinach wilts and the tomatoes soften.
06 -
Remove from the heat and stir in Parmesan. Taste, then season with black pepper and salt as needed. Serve warm with parsley and extra Parmesan.
# Good to know:
01 -
Use low-sodium broth because kielbasa and Parmesan are already salty.
02 -
Best served right away while the sauce is glossy.
03 -
Leftovers keep refrigerated for 3-4 days.