This creamy kielbasa pasta recipe comes together in under 30 minutes, making it my go to on busy nights. It's rich, smoky, and cheesy in a creamy tomato sauce that keeps things simple but satisfying. It's also easy to keep gluten free and low FODMAP with a few simple swaps.
If quick pasta dinners save your sanity between running here and there all week, you'll want to try cottage cheese alfredo, chicken pesto penne, and goulash with chickpea noodles. They're all fast, low-stress options that still feel like a real dinner.
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My Daughter's FAVORITE Pasta Recipe
Her love for this one runs deep. Like… putting a Post-it note on the leftovers so her brother doesn't eat it first kind of deep. I've learned to just double it and avoid the argument altogether.
I love it because it uses kielbasa (already cooked, thank you very much) and a handful of pantry staples, so dinner comes together with little effort. It's our go-to when nobody wants spaghetti… again.
And the best part? It is gluten free and low FODMAP and nobody even notices or cares.
What You'll Need
- Kielbasa Sausage - Already cooked, so it adds smoky flavor fast without adding another step
- Garlic infused olive oil - Brings that garlic flavor without the FODMAPs
- Chicken broth - Builds the base of the sauce and adds depth
- Diced tomatoes + Tomato sauce- Adds acidity and balances the creamy sauce
- Heavy cream - Makes the sauce creamy and comforting
- Kosher salt + Black pepper - Simple seasoning that pulls everything together
- Penne pasta - Holds onto the sauce and cooks right in the pot
- Monterey Jack cheese - Melts into creamy pockets throughout the pasta
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Slice the kielbasa
Cut the kielbasa into ¼ inch rounds and set aside.
Step 2: Brown the sausage
In a large pot, heat the garlic infused olive oil over medium heat. Add the kielbasa and cook until lightly browned. It's already cooked, so this step is just for flavor.
Step 3: Cube the cheese
While the sausage cooks, cut the Monterey Jack into small cubes and set aside.
Why am I using the same cutting board and knife? Because the sausage is fully cooked, unlike raw chicken breasts.
Step 4: Cook the pasta
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes (with juices), tomato sauce, heavy cream, salt and pepper, and penne noodles. Stir to combine. Boil gently for 11 to 13 minutes, stirring occasionally, until the pasta is tender.
Remove from the heat, add the cubed cheese, and stir until it starts to melt into the pasta. Top with grated parmesan and serve.
Tips and Tricks
Don't skip browning the sausage! It's already cooked, yes…but giving it some color adds a lot of flavor. Worth the extra few minutes.
If your kids don't love tomato pieces. Use petite diced tomatoes or blend with an immersion blender. No complaints at the table = win.
Stirring is your friend! Give it a stir every couple of minutes, especially toward the end, so nothing sticks and everything cooks evenly.
Doubling the recipe? Use a bigger pot and plan for a few extra minutes of cook time. Plus… leftovers for everyone!
Ingredient Swaps
- Sausage options:
Beef, turkey, or chicken kielbasa all work.
Low FODMAP tip: Check labels since some include garlic or onion. - Canned tomato options:
Use diced tomatoes with green chiles (like Rotel) for a little heat. - Cheese options:
Monterey Jack melts best, but pepper jack adds a kick.
Mozzarella or provolone works for a milder option. - Noodle options:
Penne holds the sauce best, but rotini or elbow noodles work in a pinch.
Gluten free pasta works great too!
Special Diet Variations
Gluten free
Use your favorite gluten free penne noodles and gluten free chicken stock.
Low FODMAP
Choose a kielbasa without garlic or onion (or one you tolerate well) same for the chicken stock. See the low FODMAP notes below for more information.
Dairy free
Swap the heavy cream for full-fat canned coconut milk and use a dairy free shredded cheese, or skip the cheese entirely.
Lactose free
Use lactose free heavy cream and lactose free cheese like Parmesan. Skip the salt if you go this route because Parmesan cheese has more salt than Monterey Jack cheese.
Lower fat option
Use half and half instead of heavy cream and reduce the amount of cheese slightly.
Storing and Reheating
Store: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat: Warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of chicken broth or milk to loosen the sauce as it reheats.
Freeze: I do not recommend freezing this pasta dish because the noodles will not defrost well.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Kielbasa (smoked sausage) - find a brand without garlic or onion listed in the ingredients.
- Garlic infused olive oil - such a great way to add garlic flavor to the pasta recipe.
- Chicken broth - use a broth you can tolerate or purchase a Low FODMAP certified option.
- Diced tomatoes - safe at ½ cup (100 grams) per meal.
- Tomato sauce - safe at 1 tablespoon (20 ml) per meal.
- Heavy cream - safe at ½ cup (60 grams) per meal. Use lactose-free if needed.
- Penne pasta - use a gluten free option. I love the Barilla brand.
- Monterey Jack cheese - safe at 2 slices (40 grams) per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
It depends on the brand. Some are made without garlic or onion, while others are not. Always check ingredients and choose one that fits your tolerance.
Add a splash of broth or water and continue cooking for a few more minutes, stirring occasionally, until the pasta is tender.
The pasta will absorb the sauce as it cools. Let it sit a bit after adding the cheese.
The pasta will soak up the liquid as it cooks and sits. Add a splash of broth or milk to loosen it up before serving or reheating.
You can, but it's best fresh. If making ahead, slightly undercook the pasta and add a little extra liquid when reheating.
Yes. Everything cooks in one pot, including the pasta, which helps build flavor and keeps cleanup simple.
What To Serve With Creamy Kielbasa Pasta
Caesar salad with homemade Caesar dressing - Crisp, fresh, and the perfect contrast to the creamy pasta
Steamed or roasted broccoli - Simple, easy, and balances out the richness
Fresh fruit - Something like berries adds a fresh, sweet finish
More Loveable Pasta Recipes
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Recipe
Creamy Kielbasa Pasta
Equipment
- 5-Quart Stock Pot
Ingredients
- 13 ounces kielbasa smoked sausage (Note 1)
- 1 tablespoon garlic infused olive oil or avocado oil
- 2 cups chicken broth (Note 2)
- 15 ounces canned diced tomatoes undrained (Note 3)
- 8 ounces canned tomato sauce
- ½ cup heavy cream (Note 4)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 12 ounces penne pasta about 3 cups, gluten free if needed
- 2 cups Monterey Jack cubed (Note 5)
- grated parmesan cheese and fresh basil Optional
Instructions
- Slice the kielbasa into ¼ inch rounds.
- In a large pot, heat the garlic infused olive oil over medium heat. Add the sliced kielbasa and cook until lightly browned. The sausage is already cooked, so you're just adding color and flavor.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Add the undrained diced tomatoes, tomato sauce, heavy cream, salt, black pepper, and penne pasta. Stir to combine. Bring to a gentle boil and cook for 11-13 minutes, or until the pasta is al dente, stirring occasionally.
- While the pasta cooks, cut the cheese into small equal sized cubes.
- Once the pasta is tender, remove the pot from the heat. Add the cubed cheese and then gently stir until the cheese starts to melt into the pasta.
- Top with grated parmesan cheese and chiffoned fresh basil before serving.
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