Ingredients:

  • 14 ounces (400g) Polska Kielbasa sausage, sliced
  • 1 tablespoon (15ml) avocado oil (or olive oil)
  • 1 medium sweet onion, chopped (about 1 cup)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 3-5 cloves garlic, minced
  • 2 1/2 cups (600ml) chicken broth, low sodium preferred
  • 10 ounce (280g) can diced tomatoes, undrained
  • 1 cup (240ml) heavy cream (or whole milk)
  • 1 teaspoon (2g) dried parsley flakes
  • 3/4 teaspoon (1.5g) dried oregano flakes
  • 1/8 teaspoon (pinch) cayenne pepper, optional
  • Salt and freshly ground black pepper, to taste
  • 16 ounces (450g) uncooked Penne or Farfalle pasta
  • 1 1/2 cups (150g) shredded Monterey Jack cheese (or cheddar, mozzarella, or a blend)
  • Fresh chopped parsley, optional, for garnish
  • Grated Parmesan cheese, optional, for garnish

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until lightly browned on all sides. Remove from the pot and set aside.
  2. Add onions and bell peppers to the pot and sauté until softened, about 2-3 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Return kielbasa to the pot. Add chicken broth, diced tomatoes, heavy cream, parsley flakes, oregano flakes, cayenne pepper (if using), salt, and pepper. Stir to combine.
  4. Add the uncooked pasta to the pot, ensuring it's mostly submerged in the liquid. Add additional broth if needed.
  5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-16 minutes, or until the pasta is cooked through and has reached desired texture. Stir frequently to prevent sticking.
  6. Remove the pot from the heat. Stir in shredded cheese until melted and the sauce is creamy.
  7. Garnish with fresh parsley and Parmesan cheese, if desired. Serve immediately.