Ingredients
Scale
- 1 lb (450g) Polish Kielbasa or Smoked Sausage: Sliced into 1/4-inch thick rounds.
- 1 lb (450g) Short Pasta: Shapes like Rotini, Penne, Cavatappi, or medium Shells are perfect as they have nooks and crannies to catch the cheesy sauce.
- 1 large Yellow Onion (diced): The aromatic foundation.
- 1 Red Bell Pepper (diced): Adds sweetness, color, and a touch of vegetable goodness.
- 4 cloves Garlic (minced): Essential for a deep, savory flavor.
- 4 cups (32 oz) Low-Sodium Chicken or Vegetable Broth: This is the liquid the pasta will cook in.
- 1 cup Heavy Cream or Half-and-Half: For creating an ultra-creamy sauce. Milk can be used in a pinch, but the sauce will be less rich.
- 3 cups (12 oz / 340g) Sharp Cheddar Cheese (freshly shredded): The star of the show. Shredding your own cheese is crucial for a smooth, non-gritty sauce.
- 2 tablespoons Olive Oil: For sautéing.
- 1 teaspoon Smoked Paprika: Complements the smoky flavor of the kielbasa beautifully.
- 1 teaspoon Garlic Powder: Reinforces the savory base.
- 1/2 teaspoon Black Pepper (freshly ground):
- Salt to taste: Be cautious, as kielbasa and cheese are already salty.
- Fresh Parsley or Green Onions (chopped, for garnish): Adds a much-needed pop of freshness and color.
Instructions
- Sear the Kielbasa: Heat the 2 tablespoons of olive oil in your large skillet or Dutch oven over medium-high heat. Add the sliced kielbasa in a single layer (you may need to do this in two batches). Cook for 2-3 minutes per side, without moving it too much, until it’s nicely browned and slightly crisped on the edges. This searing step develops a huge amount of flavor. Use a slotted spoon to transfer the cooked kielbasa to a plate and set it aside.
- Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and bell pepper to the same skillet, using the flavorful rendered fat from the sausage. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and turned translucent.
- Bloom the Aromatics: Add the minced garlic, smoked paprika, garlic powder, and black pepper to the skillet. Stir constantly and cook for about 1 minute until the garlic is fragrant. This step, known as “blooming,” toasts the spices and deepens their flavor.
- Deglaze and Add Liquids: Pour in a small splash of the chicken broth and use your spoon to scrape up any browned bits (the “fond”) from the bottom of the pan. This is pure flavor! Once the bottom of the pan is clean, pour in the rest of the chicken broth.
- Cook the Pasta: Bring the broth to a rolling simmer. Add the uncooked pasta, stirring to ensure it’s fully submerged in the liquid. Reduce the heat to maintain a steady simmer, and cook, stirring every few minutes to prevent sticking. Cook according to the package directions for al dente, usually about 8-12 minutes. The pasta should be tender, and most of the liquid should be absorbed, leaving behind a starchy, slightly thickened sauce.
- Make it Creamy and Cheesy: Once the pasta is cooked, turn off the heat completely. This is a crucial step to prevent the cheese sauce from becoming grainy or breaking. Slowly stir in the heavy cream. Then, add the shredded cheddar cheese in handfuls, stirring gently after each addition until the cheese is completely melted and the sauce is smooth and velvety.
- Combine and Serve: Add the seared kielbasa back into the skillet. Stir everything together until the sausage is heated through and everything is coated in the glorious cheese sauce.
- Garnish and Enjoy: Taste the pasta and add salt only if needed. Garnish generously with fresh chopped parsley or green onions and serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 550-650 kcal