Description
This hearty, one-pot creamy kielbasa pasta is rich, comforting, and packed with smoky sausage flavor. With Cajun spice, tomatoes, and a velvety mascarpone-Parmesan sauce, it’s the perfect weeknight dinner—no need to boil pasta separately!
Ingredients
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1 tbsp olive oil (or cooking spray)
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4 Polish smoked sausages (kielbasa), sliced (or use spicy Italian sausage)
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1 onion, finely diced
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2 tsp Cajun seasoning
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½ tsp salt
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2 garlic cloves, minced
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14 oz (400g) canned chopped or crushed tomatoes (with juice)
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14 oz (400g) dried pasta (rigatoni or penne)
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4 cups (960ml) hot chicken stock (prepared from stock cubes)
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3 tbsp mascarpone cheese (or cream cheese)
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4 tbsp grated Parmesan cheese (plus extra to serve)
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2 tbsp fresh basil, chopped
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Salt and pepper, to taste
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½ tsp chili flakes, for garnish (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add the sliced sausages and cook for 3–5 minutes until browned.
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Add diced onion and cook for another 2–3 minutes until softened.
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Stir in Cajun seasoning, salt, and minced garlic. Cook for 1 minute until fragrant.
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Add the canned tomatoes, dried pasta, and hot chicken stock. Stir well and bring to a boil.
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Reduce heat, cover loosely, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
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Stir in mascarpone cheese and Parmesan until melted and creamy.
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Season with salt and pepper to taste.
- Remove from heat, stir in fresh basil, and top with extra Parmesan and chili flakes, if desired. Serve hot.
Notes
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Kielbasa adds a smoky flavor, but spicy Italian sausage brings more heat—use your favorite.
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If pasta absorbs too much liquid before it’s cooked, add a splash of extra hot stock or water.
- Mascarpone gives a richer texture, while cream cheese adds a tangy flavor—both work well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American