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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.

overhead shot of two plates of kielbasa with mustard pasta.

Kielbasa and mustard is a classic combination and when you add some pasta and cream you get a hearty and comforting pasta dinner that will warm you up on the coldest of days.

We need that sometimes, right? A little richness and decadence go a long way to ward of the winter downers – you know, when it feels like it may never warm up again and we shall be left to languish in winter gloominess forevermore.

That’s how I’m feeling these days and if you are, too, you must give this kielbasa pasta a try. Especially if you love the whole sausage and mustard combo as I do. It’s delicious.

photo of sliced sausage

Ingredients for Kielbasa Pasta

  • Penne
  • Olive oil
  • Kielbasa
  • Thinly sliced red onion
  • Dry white wine
  • Fresh thyme
  • Unsalted butter
  • Heavy cream
  • Dijon mustard
  • Grated Parmesan cheese

Ingredient Substitutions

Here are some recommendation in case you need to make some changes:

  • 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. Spaghetti, linguine, or fettuccini would work well, too.
  • Onion: Yellow or white onions will work in place of the red onion. Use what you have.
  • Wine: The wine adds acidity (the alcohol cooks off) but you can use chicken stock, vegetable broth, or even water in its place. I would just add a few squeezes of fresh lemon juice along with it.
  • 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 your really love mustard you might want to increase the amount in the recipe as some other readers have mentioned in the comments.
pasta with mustard sauce in a pan

How to Make It

  • Cook the pasta and, while it’s boiling, heat the olive oil over medium heat in a large pan.
  • Brown the sliced sausage in the oil just until it releases some fat and is crispy around the edges. Take it out of the pan.
  • Cook the onion in the same pan until it’s softened. Add the wine and thyme and let it bubble and reduce for a few minutes.
  • Add the butter and once it’s melted add the cream and mustard. Stir it all together and let it simmer for a few minutes until it’s thickened a bit.
  • Add the cheese and the sauce is ready once it’s melted and the mixture is thick enough to coat the back of a spoon.
  • Add the cooked pasta and stir. At this point, you can add the sausage, too, or serve it over the top of the pasta (like in the photos).

This kielbasa with creamy mustard pasta is just one way to make those cold days a little more cozy. I hope you love it, too ❤

Want more ideas? Check out my Comfort Food Recipes collection for more inspiration.

Happy cooking,

overhead shot of the final dish

More Creamy Pasta Dishes


Kielbasa with Creamy Mustard Pasta

kielbasa with creamy mustard pasta

Kielbasa and mustard is a classic combo and here I’ve turned into a cozy pasta dinner.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: American


  • 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
  • 8 ounces penne or other short pasta


  1. Bring a pot of water to a boil and cook the pasta according to package directions.
  2. 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.
  3. In the same pan, add the onions. Add the wine and let it bubble. Scrape up any browned bits off the bottom of the pan. Add the thyme and stir it until the wine has mostly evaporated.
  4. Add the butter and once it’s melted add the cream and mustard and stir. Bring it to a simmer and let it thicken for a few minutes before adding the Parmesan cheese. Stir until the cheese is melted and the sauce coats the back of a spoon.
  5. 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.


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.


  • Serving Size: 1/4 of recipe
  • 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

Keywords: kielbasa recipe, Kielbasa with Creamy Mustard Pasta

This post has been updated from the archives. First published in January 2017.

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  1. 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

  2. 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.

  3. 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!

  4. 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!

  5. 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!!

  6. I made this last night and I loved the sauce so much I will double it next time! Great recipe thanks for sharing it.

  7. Not good. Too fat! Sausage, Mustard, Wine and Cream, does anyone think they are a Chef these days? Terrible!!!

    1. 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

    2. 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.

    3. 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,

  8. 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.

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