Step 3: Build the Sauce
- Add cherry tomatoes to the skillet and cook until they soften and burst slightly.
- Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan.
- Stir in the heavy cream, smoked paprika, and a pinch of red pepper flakes. Simmer gently for 3–4 minutes until the sauce thickens.
Step 4: Combine Everything
- Return the cooked kielbasa to the skillet.
- Add the drained linguini, tossing it in the sauce until well coated. If the sauce feels too thick, splash in a little reserved pasta water.
- Sprinkle in the Parmesan cheese and stir until melted and creamy.
- Taste and adjust with salt and black pepper.
Step 5: Serve and Garnish
- Divide the kielbasa linguini among plates or bowls.
- Garnish with fresh parsley and an extra sprinkle of Parmesan.
- Serve hot, ideally with crusty bread or a simple green salad.
Tips for Success
- Smoky twist: Use smoked kielbasa for deeper flavor.
- Vegetable variations: Spinach, zucchini, or mushrooms can be added for extra nutrition.
- Lighter version: Substitute milk or a mix of milk and broth for cream if you want a less rich sauce.
Final Thoughts
Kielbasa Linguini proves that pasta doesn’t have to stay within Italian borders. The smokiness of the sausage, the creaminess of the sauce, and the hearty texture of linguini come together for a dish that’s satisfying, unique, and utterly comforting. It’s one of those recipes that you’ll keep returning to when you need something easy yet indulgent.
Would you like me to also write a lighter Mediterranean-inspired version of this dish (with olive oil, lemon, and herbs instead of cream), so you have two variations?
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