Kielbasa and mustard is a classic combo and here I’ve turned into a cozy pasta dinner.
- 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
- 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 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.
- 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.
- 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.
- Category: Dinner
- Method: Saute
- Cuisine: American
- 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