I made this wrong a few times before I got it right. Too much cream and it goes pink and flat. Not enough and the marinara tastes like marinara with sausage in it. The version below is the one I stopped adjusting.
Creamy kielbasa pasta is smoky sausage browned until the edges crisp, then folded into a tomato cream sauce with rigatoni. About 30 minutes. My kids ask for it, which is not something I can say about most of what I cook.
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Why You’ll Love It
- 30 minutes, and most of it is the pasta water heating up. The sauce comes together in the time the rigatoni takes to cook.
- The sausage gets browned separately. Most kielbasa pasta recipes dump everything in one pot. This one crisps the edges first and returns it at the end, which is the difference between smoky and just present.
- Tomato cream, not cheese sauce. Jarred marinara loosened with heavy cream, so it's rich without going heavy the way an all-dairy sauce does.
- One ring of kielbasa feeds the table. A jar of marinara, a splash of cream, and a box of pasta. Nothing here costs much or needs a special trip.
- My kids ask for it. Which is not something I can say about most of what I cook.
What Is Kielbasa?
Kielbasa is Polish smoked sausage, sold in a curved ring or a straight link. The kind you want here is fully cooked and smoked, which is nearly everything labeled kielbasa in a US grocery store. Fresh or white kielbasa exists and is raw, so check the package if it isn't in the same section as the hot dogs.
Because it's already cooked, you're browning it for color and flavor rather than cooking it through. That takes about 5 minutes and it's the step worth not skipping.
Pork is the standard and has the most fat, which means better browning. Beef is a little firmer and less rich. Turkey and chicken versions work but render less fat, so you'll want a bit more oil in the pan.
Ingredients
- Rigatoni or penne: Tubes with ridges. The sauce is loose enough that a smooth shape lets it slide off, and the ridges give it something to hold. Skip anything thin like angel hair, it goes soft under a cream sauce.
- Kielbasa: Buy the fully cooked smoked kind, in a ring or a link. Pork renders the most fat, which is what you want in the pan. Slice it into rounds about a quarter inch thick, thin enough to crisp at the edges but not so thin it curls.
- Onion and garlic: They go into the sausage drippings, which is the point. Cooking them in the rendered fat rather than fresh oil is where a lot of this sauce's flavor comes from.
- Jarred marinara: The shortcut, and worth using a jar you'd eat on its own. Whatever the sauce tastes like out of the jar is roughly what it tastes like in the dish.
- Heavy cream: Turns the marinara into a tomato cream sauce rather than red sauce with a splash of dairy. Half-and-half works but the sauce is thinner and more likely to split.
- Parmesan: Salt and body. Grate it from a block if you can, since pre-grated is coated in anti-caking starch and doesn't melt as smoothly.
- Beef bouillon cube or powder: A small amount deepens everything. It's the ingredient that makes a jarred sauce taste like it simmered longer than it did.
- Sugar: A pinch, only if your marinara is sharp. Some jars are already sweet enough that you don't need it, so taste first.
- Parsley: Optional. Chopped fresh, stirred in at the end, it cuts the richness a little.
See recipe card for quantities.
Swaps & Add-Ins
- No heavy cream? Half-and-half works, though the sauce comes out thinner and is more likely to split if it boils. Cream cheese is sturdier, a couple of ounces cubed and stirred in until melted.
- No kielbasa? Any fully cooked smoked sausage: andouille, smoked turkey sausage, or a generic smoked sausage ring. Italian sausage works but it's raw, so brown it fully and break it up rather than slicing rounds.
- No jarred marinara? A 28-ounce can of crushed tomatoes with a pinch of salt and dried oregano. Simmer a few minutes longer since it hasn't been cooked down yet.
- No beef bouillon? Chicken bouillon or a spoonful of tomato paste. Both add the depth it was there for.
- Different pasta. Penne, rotini, and shells all work. Avoid long thin shapes, they don't hold a sauce this loose.
- Dairy-free. Full-fat coconut milk in place of the cream. It reads slightly sweet against the tomato.
- Spinach. A few handfuls stirred in at the very end. It wilts in under a minute in a hot sauce and adds bulk without changing the flavor.
- Mushrooms. Sliced, browned in the sausage drippings before the onion goes in. They need the dry heat and a few minutes on their own, so don't add them to the sauce.
- A squeeze of lemon. Off the heat, right before serving. Between the sausage, parmesan, and bouillon this dish carries a lot of salt and richness, and acid resets it.
How to Make Creamy Kielbasa Pasta
- Start the pasta. Bring a large pot of well-salted water to a boil and cook the rigatoni to al dente. Reserve about a cup of the pasta water before you drain, then set it aside. You'll want it later if the sauce tightens up.
- Brown the kielbasa. While the pasta cooks, slice the sausage into rounds about a quarter inch thick. Heat a little oil in a large skillet over medium and cook the slices 5 to 7 minutes until the edges are browned and crisp. It's already cooked through, so this is purely for color and flavor. Lift it out and set it aside, leaving the drippings in the pan.
- Cook the onion and garlic in the drippings. Add the chopped onion and garlic to the same skillet and cook about 2 minutes, until soft and fragrant. Don't wipe the pan out first. The rendered sausage fat is where a lot of this sauce's flavor comes from.
- Build the sauce. Pour in the marinara and stir up any browned bits stuck to the bottom. Add the beef bouillon and let it simmer 5 to 7 minutes to thicken slightly and take on the sausage flavor. Taste it, and add a pinch of sugar only if your jar is sharp.
- Add the cream and the sausage back. Lower the heat, then stir in the heavy cream until the sauce turns from red to a deeper orange-pink. Return the kielbasa. Simmer another 2 to 3 minutes, gently. Cream that boils hard is what makes a sauce go grainy.
- Toss and serve. Add the drained rigatoni and toss until every piece is coated, loosening with a splash of the reserved pasta water if it looks tight. Top with grated parmesan and chopped parsley.
Variations
- Baked with mozzarella. Toss the pasta with the sauce, tip it into a baking dish, cover with shredded mozzarella, and broil until it browns in spots. Adds about 10 minutes and turns a skillet dinner into something you carry to the table.
- Cajun kielbasa pasta. A tablespoon of Cajun seasoning stirred in with the marinara, plus red pepper flakes if you want more heat. The smoked sausage already leans that direction, so it doesn't feel bolted on.
- Vodka sauce style. A splash of vodka into the marinara before the cream, cooked off for a minute or two. It's essentially what this sauce already is, and the vodka sharpens the tomato slightly.
- Garlic parmesan version, no tomato. Skip the marinara entirely. Butter, garlic, cream, and a lot of parmesan instead. This is what most kielbasa pasta recipes online actually are, and it's worth knowing it's a different dish rather than a variation on flavor.
- With peppers and onions. Sliced bell peppers cooked down with the onion, which is how kielbasa usually gets served. More of a sausage and peppers dinner with pasta in it than a creamy pasta, but good.
What to Serve With Kielbasa Pasta
- Air fryer cheesy tortilla garlic bread. Something to wipe the plate with, and this version is faster than heating an oven for a loaf. The sauce is loose enough that you'll want it.
- Korean cream cheese garlic bread. More of a project, and sweeter than standard garlic bread, but very good next to a tomato cream sauce.
- Roasted brussels sprouts. Something green with crisp edges. The bitterness cuts through all that cream better than a soft vegetable would.
- Arugula and pomegranate salad. Peppery and sharp, and it takes about five minutes. This is the pairing I'd actually make on a weeknight.
- Caesar salad. The default, and it works. Just know you're putting a creamy dressing next to a creamy sauce.
- A cold glass of something acidic. A dry red, or lemonade or iced tea if you're not drinking. This dish is rich and salty and wants something sharp against it.
Rose's Tips
- Brown the sausage properly, then get it out of the pan. It's already cooked, so you're doing this purely for color. Give it 5 to 7 minutes and don't stir constantly. Leaving it in while the sauce simmers softens the edges you just worked for.
- Don't wipe the pan between steps. The rendered fat and the browned bits stuck to the bottom are the difference between this and a jar of sauce with sausage in it. Scrape them up when the marinara goes in.
- Keep the heat low once the cream is in. Cream that boils hard separates and goes grainy. Once it's in the pan, you're warming things through, not simmering hard.
- Save a cup of pasta water. The sauce keeps thickening as it sits, especially between the stove and the table. A splash of starchy water loosens it without watering down the flavor.
- Taste before you add the sugar. Jarred marinara varies a lot. Some brands are already sweet enough that a pinch tips it into cloying.
- Undercook the pasta by a minute. It finishes in the sauce, and rigatoni that was perfect in the pot is soft by the time it's coated.
Recipe FAQs
Can I make this without heavy cream?
Half-and-half works, though the sauce comes out thinner and is more likely to split if it boils. Cream cheese is the sturdier swap, a couple of ounces cubed and stirred in until it melts. Evaporated milk holds up well too. For dairy-free, use full-fat coconut milk, which reads slightly sweet against the tomato.
What kind of kielbasa should I buy?
The fully cooked smoked kind, sold in a curved ring or a straight link. That's nearly everything labeled kielbasa in a US grocery store. Fresh or white kielbasa is raw and won't work here, since this recipe assumes you're browning slices rather than cooking them through. Pork renders the most fat and browns best.
Can I use a different sausage?
Any fully cooked smoked sausage: andouille, smoked turkey sausage, or the generic smoked sausage rings. Italian sausage works but it's raw, so brown it fully and break it up rather than slicing rounds.
How do I stop the sauce from going grainy?
Keep the heat low once the cream goes in. Cream that boils hard separates. After you add it, you're warming things through rather than simmering, and 2 to 3 minutes on low is enough.
My sauce got too thick. What now?
A splash of the reserved pasta water, added a little at a time until it loosens. Plain water or a bit of cream also works, but pasta water has starch in it and clings better. This is why it's worth saving a cup before you drain.
What pasta works best?
Ridged tubes: rigatoni, penne, or rotini. The sauce is loose enough that a smooth shape lets it slide off. Skip anything thin like angel hair, it goes soft under a cream sauce.
Can I make this ahead?
The sauce holds well for a day in the fridge, so you can make it the night before and reheat it while the pasta boils. Fully assembled it keeps 3 days, though the pasta absorbs sauce as it sits, so add a splash of cream or water when reheating.
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Creamy Kielbasa Pasta (Tomato Cream Sauce)
Sliced kielbasa browned until the edges crisp, then simmered into a sauce of jarred marinara and heavy cream and tossed with rigatoni. Browning the sausage first is what gives the sauce its depth. About 30 minutes, start to finish.
Equipment
- 1 large pot
- 1 skillet or large pan
Ingredients
- 12 ounce Rigatoni pasta
- 2 tablespoon olive oil
- 1 14 oz Kielbasa smoked sausage sliced
- 1 15 oz Marinara Sauce
- 3 cloves garlic, minced
- ½ cup onion, finely chopped
- 1 teaspoon sugar
- 1 teaspoon beef powder/ buillion
- 1 cup heavy cream
- ½ cup parmesan cheese shredded
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the rigatoni to al dente, or a minute under. Reserve 1 cup of pasta water, then drain.12 ounce Rigatoni pasta
- Brown the kielbasa. While the pasta cooks, slice the sausage into ¼-inch rounds. Heat a little oil in a large skillet over medium and cook 5 to 7 minutes until the edges are browned. Remove and set aside, leaving the drippings in the pan.2 tablespoon olive oil, 1 14 oz Kielbasa smoked sausage
- Cook the aromatics. Add the onion and garlic to the same skillet and cook about 2 minutes, until soft and fragrant.½ cup onion, finely chopped, 3 cloves garlic, minced
- Build the sauce. Pour in the marinara, scraping up any browned bits from the bottom. Stir in the beef bouillon and simmer 5 to 7 minutes. Taste, and add sugar only if the sauce is sharp.1 15 oz Marinara Sauce, 1 teaspoon beef powder/ buillion, 1 teaspoon sugar
- Add the cream. Lower the heat and stir in the heavy cream. Return the kielbasa and simmer gently 2 to 3 minutes. Don't let it boil.1 cup heavy cream
- Toss and serve. Add the drained pasta and toss to coat, loosening with reserved pasta water as needed. Top with parmesan and parsley.½ cup parmesan cheese
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Notes
-
Buy fully cooked smoked kielbasa, sold in a curved ring or a straight link. Fresh or white kielbasa is raw and won't work here, since this recipe assumes you're browning slices rather than cooking them through. Pork renders the most fat and browns best.Brown the sausage properly, then take it out. It's already cooked, so this is purely for color and flavor. Give it 5 to 7 minutes without stirring constantly. Leaving it in while the sauce simmers softens the crisp edges you just made.Don't wipe the pan between steps. The rendered fat and the browned bits on the bottom are what separate this from a jar of sauce with sausage in it. Scrape them up when the marinara goes in.Keep the heat low once the cream is in. Cream that boils hard separates and goes grainy. After it's in the pan you're warming through, not simmering.Save a cup of pasta water. The sauce keeps thickening between the stove and the table. A splash of starchy water loosens it without diluting the flavor.Taste before adding sugar. Jarred marinara varies a lot. Some brands are sweet enough already that a pinch tips it over.Undercook the pasta by a minute. It finishes in the sauce, and rigatoni that was right in the pot is soft by the time it's coated.Substitutions. Half-and-half in place of heavy cream, though it's thinner and more likely to split. Cream cheese is sturdier, two ounces cubed and stirred in. Any fully cooked smoked sausage works instead of kielbasa: andouille, smoked turkey, or a generic smoked sausage ring.Storage. Airtight in the fridge up to 3 days. The pasta absorbs sauce as it sits, so reheat gently on the stove with a splash of cream or milk. The sauce alone holds a day in the fridge if you want to make it ahead and cook the pasta fresh.
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Nutrition Facts
Creamy Kielbasa Pasta (Tomato Cream Sauce)
Amount per Serving
Calories
1801
% Daily Value*
Fat
87.9
g
135
%
Saturated Fat
28.3
g
177
%
Cholesterol
326
mg
109
%
Sodium
7053
mg
307
%
Potassium
1373
mg
39
%
Carbohydrates
194.5
g
65
%
Fiber
7.7
g
32
%
Sugar
43.8
g
49
%
Protein
58.4
g
117
%
Calcium
429
mg
43
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
