Ingredients
- 12 ounces penne pasta
- 2 teaspoons olive oil
- 14 ounces kielbasa sausage sliced into 1/4 inch pieces
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 fresh tomato diced
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 1/4 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves roughly torn (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water and then drain the pasta.
- Heat the olive oil in a large skillet over medium-high heat. Add the kielbasa slices and cook for 3-4 minutes until lightly browned.
- Add the butter, diced onion, and red bell pepper to the pan, and sauté for 2-3 minutes until they soften. Then, sprinkle in the onion powder, Italian seasoning, and red pepper flakes.
- Mix in the minced garlic and dust the mixture with flour; cook for an additional 1-2 minutes to eliminate the raw flour taste.
- Add the diced tomatoes. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for about 10-15 minutes until the sauce thickens slightly.
- Add drained pasta and reserved water to the skillet. Gradually stir in shredded cheddar and grated Parmesan until melted and smooth (do not add the cheese all at once). Season with salt and black pepper, garnish with fresh basil if desired, and serve immediately.
