Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Inspired by several recipes here, I created this pasta skillet with what I had on hand, and everyone loved it! Nice change from regular pasta and meat, have to try it with fresh tomatoes when they are ready from the garden!


Recipe Summary

25 mins
40 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil for pasta.

  • Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.

  • Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.

  • Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.


Cook's Notes:

You can use frozen onions and jarred minced garlic instead of fresh, 3 to 4 fresh tomatoes (seeded and diced) instead of canned, and dried basil instead of fresh, if desired.

You can use lite kielbasa sausage instead of regular, if you'd like.

Caesar salad would go well with this. The balsamic vinegar may seem odd, but it does add a a nice flavor. It should be a good balsamic vinegar that you use.

Nutrition Facts

636 calories; protein 25.6g; carbohydrates 66.2g; fat 30.2g; cholesterol 66.6mg; sodium 1083.8mg. Full Nutrition