Kielbasa with Creamy Mustard Pasta
Kielbasa pasta with a mustard cream sauce is a comforting and hearty dinner. Sausage and mustard is a classic combination, and when you turn it into a cozy pasta dish, you get the familiar flavors served up in a new way.
Kielbasa Pasta Recipe
This kielbasa pasta is definitely a once-in-a-while recipe, best served on a cold winter’s day when only something hearty and rich will do. It’s a recipe for mustard fans, otherwise known as those who like a heavy dose of tangy sharp Dijon. In this case, it’s offset by cream that turns it into a silky smooth mustard cream sauce that coats the pasta and complements the kielbasa.
How to Make It
Thanks to easy prep, you’ll have this pasta ready to serve in about 30 minutes. While the pasta cooks, sear the sausage and then make the sauce in the same pan. The flavor left by the sausage infuses the mustard sauce taking it to a delicious flavor level.
More Cozy pASTAS
| Truffle Mushroom Pasta | Garlic Shrimp Pasta | Creamy Mushroom Pasta |
PrintKielbasa with Creamy Mustard Pasta
Kielbasa and mustard is a classic combo and here I’ve turned into a cozy pasta dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
Ingredients
- 8 ounces penne or other short pasta
- 1 tablespoon olive oil
- 14 ounces kielbasa, sliced
- ½ medium red onion, sliced thin
- ¼ cup dry white wine
- 1 teaspoon chopped fresh thyme
- ¼ cup butter
- ½ cup heavy cream
- 2 teaspoons Dijon mustard (see note)
- ¼ cup grated Parmesan cheese
Instructions
- Bring a pot of water to a boil and cook the pasta according to package directions.
- Heat the olive oil over medium heat in a large skillet. Add the sliced kielbasa and cook it until it starts to brown and crisp on each side, approximately a couple of minutes on each side. Remove the it from the pan.
- In the same pan, add the onions. Add the wine and, as it bubbles, scrape up the browned bits off the bottom of the pan. Add the thyme and stir it until the wine has mostly evaporated.
- Add the butter, and once it’s melted, add the cream and mustard and stir. Bring it to a low simmer for a few minutes or until it thickens. Add the Parmesan cheese and stir until the cheese is melted and the sauce coats the back of a spoon.
- Add the cooked pasta to the mustard cream sauce and stir to combine. To serve, either mix the sausage into the pasta or top each serving of pasta with some sausage.
Notes
Dijon has a bite and a little goes a long way for me, but if you would like it extra zingy consider increasing the mustard by a teaspoon or so.
Nutrition
- Calories: 650
- Sugar: 2.7g
- Sodium: 1285.5mg
- Fat: 40.5g
- Saturated Fat: 18.4g
- Unsaturated Fat: 3.8g
- Trans Fat: 0.2g
- Carbohydrates: 48.4g
- Fiber: 2.2g
- Protein: 23.3g
- Cholesterol: 120.5mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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Ingredient Substitutions
- Pasta: You can use a different pasta shape for this recipe. I like penne (and usually have it on hand), but use what you have. Other short pasta shapes will work, or try it with spaghetti, linguine, or fettuccine.
- Onion: I like red onion, but white or yellow onion will work, too.
- Wine: The wine adds acidity (the alcohol cooks off), but you can use chicken stock, vegetable broth, or even water in its place.
- Fresh thyme: If you don’t have any fresh herbs, you can sub 1/2 teaspoon of dried herbs. Or, you can use fresh chopped parsley.
- Dijon: Any bold mustard will work well. Grainy brown mustard would work really well. Also, if you really love mustard, you might want to increase the amount in the recipe, as some other readers have mentioned in the comments.
Recipe Tips
This pasta is pretty rich, so a little goes a long way. Add some crusty bread and a crisp, lightly dressed green salad on the side to make it a special meal.
I think it’s best when it’s made while the sauce is creamy and velvety. That said, leftovers will keep in the refrigerator for several days. Just keep in mind the sauce won’t be as creamy when you reheat it.
I don’t recommend freezing the leftovers – the sauce will not hold up well.
This kielbasa with creamy mustard pasta is a delicious way to make a chilly, cold day a little cozier. I hope you love it ❤
Want more cozy dinner ideas? Check out my Comfort Food Recipes collection for more inspiration.
Happy cooking,
More Winter Dinner Recipes
This kielbasa pasta post has been updated from the archives. It was first published in January 2017.
It was an easy recipe, and oh, so delicious! I made it for servings of 4, but there isn’t enough for 2 servings left. Very good!! A real keeper. I think I could even just have the pasta with the sauce. Kielbasa is a great addition.
Not good. Too fat! Sausage, Mustard, Wine and Cream, does anyone think they are a Chef these days? Terrible!!!
Sorry you didn’t enjoy it 🙁
You must be a Biden supporting, completely mental disorder whiney, miserable, nothing will make you happy, wake up every day and look for something to destroy lefty. Good riddance to your miserable world.
The recipe is AMAZING!!!!!!!!!!
Go find God misery
I’m bringing politics into food what has this world come to.
I do not understand you’re comment Sylvia. Too fat? Use Turkey or chicken sausage. Mustard has no fat. Wine cooks off or you can sub for chicken broth. Cream can be subbed with skim milk. Did you even taste the dish ? or are you approaching this as a purely diet culture aspect. And yes. ANYONE can be a chef and share recipes. Clearly you have absolutely no imagination.
Wow no need to be cruel
I was scrounging around for something for dinner, and I came across your recipe. It was great!!
I don’t believe ol cranky Silvia even gave it a try. Too bad for her because it was absolutely delicious.
Will be making this again for sure.
Thank You,
Janice
Thanks so much! So glad you enjoyed it 🙂
I made this last night and I loved the sauce so much I will double it next time! Great recipe thanks for sharing it.
Loved it. Family loved it. I was actually shocked that Dijon mustard and pasta works, but I am excited to expand on this new adventure! Thanks!!
oh. my. heavens! this was SOOO AHMAZING! unfortunately i could hear my arteries hardening with every bite.😉 i’ll save it for a once-in-awhile dinner & look forward to it! thank you so much for this fun dinner!
I have always been an adventurous cook, and a few years ago I came across this recipe. Admittedly, I’ve never wanted to cook creamy pasta dishes, mostly because of the calories. However, the mustard and kielbasa combination appealed to me, so I kept this until FINALLY giving it a shot tonight. I made several “alterations” according to my tastes and ingredient-on-hand. Hillshire Farms Chorizo for the kielbasa, pinot grigio for the dry white wine, an added zucchini halved-thick and sauteed until JUST done (and drained), small elbows for the penne. I also doubled the mustard. It came out great! This is too rich to become a favorite for me, but I’m surprised at how well the recipe worked, and how flexible it was to the changes I made. The flavor was fantastic, too. Thanks!
Holy heck this is tasty! Followed as is except used white onion instead of red (what I had on hand). Save some pasta water in case the dish thickens too much after standing.
Yes precisely. A little pasta water works wonders for sticking to the penne.
This was so good. I recommend if you like it saucy to double the sauce. I added cut up asparagus and added to the wined and onions just before adding butter . I feel like I don’t want to share with my family. And they can have McDonald’s. This is amazing and soo darn yummy
My husband and I loved it! Super tasty. 10/10!
O… M….G!!! This simple ingredient super easy recipe is SO Delicious!!! I’m so glad I tried it. I’m wishing I doubled it! Gonna make it again next week. Thank you for this, and the section for possible changes. It came in super handy 🙂
I’m happy you loved it!
Delicious and easy to make, this is our favorite kielbasa dish. One tip I learned the hard way: let the pan cool down before adding the cream and mustard, so the sauce doesn’t get “broken”. I use cold butter as well, to cool the pan down.
I did this and it was a solid tip. Helped me remember to do it. I also added a 1/4 cup or so of pasta water after the wine reduced and reduced that too. Helped with adding luxuriousness and also to stick really well to the pasta. Cheers!
Really cool recipe. Very glad I found this site after year of searching for a relatable taste that doesn’t overcomplicate things. Most of your recipes are right up my alley tbh. Simple, let the ingredients do the heavy lifting but quirky because it’s fun. Going to pick up the book. Only thing I did different is save some of the pasta water for before adding butter / cream / parm to give the sauce some extra luxury. Thanks a lot! Never would have thought adding proper mustard would work this well in a cream sauce. Looking forward to making some of the more Mexican inspired American dishes 100% because they look fun.
So glad you’re enjoying the site! Hope you enjoy the cookbook, too – thanks for giving it a try 🙂
This is delicious!! We love extra sauce so the only change I made was to use half the pasta and half the sausage but the full amounts for the sauce and it was perfect for us!