Pasta Skillet with Kielbasa

Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 636 Calories

Ingredients

• 1 teaspoon white sugar
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 teaspoon minced garlic
• 1 (16 ounce) package penne pasta
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 cup frozen peas
• 1 pound kielbasa sausage, sliced
• kosher salt and ground black pepper to taste
• 1 pinch crushed red pepper, or to taste
• 1 (4 ounce) can sliced mushrooms (Optional)
• 1 teaspoon balsamic vinegar (Optional)
• 3 leaves fresh basil, julienned, or more to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil for pasta.

Step 2

Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.

Step 3

Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.

Step 4

Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.