Kielbasa with Pasta Recipe

Read Reviews
4.5 5 10
Publisher Photo
"One weekend while my husband was out of town, I came up with this recipe by using ingredients that I thought only I would enjoy," recalls Ann Dee Bent of Sullivan, Missouri "But to my surprise , my husband--who came home in time for supper--loved it. Our children enjoyed it, too."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons vegetable oil
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 package (9 ounces) refrigerated angel hair pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Nutritional Facts

2 cup: 726 calories, 48g fat (18g saturated fat), 99mg cholesterol, 1780mg sodium, 47g carbohydrate (10g sugars, 4g fiber), 27g protein


  1. In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture. Yield: 4 servings.
Originally published as Kielbasa with Pasta in Quick Cooking July/August 2005, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Kielbasa with Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 19, 2012

"It was okay but not really something I want to have again. Pretty soupy."

Reviewed Oct. 7, 2010

"This was ok. Nothing special."

Reviewed May. 15, 2010

"Thought it was a very easy meal to make and tasted great."

Reviewed Oct. 11, 2009

"Excellent, I served this with salad and bread."

Reviewed Feb. 24, 2009

"sounds interesting.. going to try it tonight"

Loading Image