Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the kielbasa and cook until browned and slightly crispy, about 5-7 minutes. Remove the kielbasa from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and let the sauce thicken slightly, about 5 minutes, stirring occasionally.
- Add the cooked kielbasa back to the skillet. Toss in the cooked pasta and stir to coat evenly with the sauce. Add some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season with salt, pepper, and red pepper flakes (if using). Stir in the chopped parsley. Serve immediately, garnished with extra Parmesan cheese.
Notes
For a richer flavor, use full-fat heavy cream. To prevent the sauce from curdling, simmer it over low heat and avoid adding acidic ingredients too quickly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to loosen the sauce. You can substitute the kielbasa with other types of sausage, such as Italian sausage or chorizo. Add vegetables like bell peppers or mushrooms for a heartier meal. Consider using a combination of Parmesan and Romano cheese for a more complex flavor.