Ingredients
Scale
- 12 ounces penne pasta
- 1 pound kielbasa sausage, sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes.
- Add the diced onion, garlic, and bell pepper to the pot. Sauté until the vegetables are tender, about 3-4 minutes.
- Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften.
- Add the penne pasta, chicken broth, heavy cream, Italian seasoning, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 12-15 minutes, or until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half and half for heavy cream.
- Feel free to add any other vegetables you like, such as spinach or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 80 mg