Description
This Garlic Pasta with Kielbasa is a flavorful and creamy dish featuring linguine tossed in a savory garlic sauce enhanced with hoisin, soy, sriracha, and parmesan, complemented by perfectly browned kielbasa. Ready in just 30 minutes, it’s a quick and satisfying meal for any night.
Ingredients
Scale
Pasta & Kielbasa:
- 12 ounces linguine
- 1 tablespoon extra virgin olive oil
- 14 ounces kielbasa, sliced into ¼-inch rounds
Creamy Garlic Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- ¼ cup (59.5 g) heavy whipping cream
- ¼ cup (25 g) grated parmesan cheese, plus more for garnish
- 1 tablespoon fresh parsley, chopped for garnish
- ½ medium lemon, cut into wedges, for squeezing over the pasta
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the rest and set the pasta and pasta water aside.
- Brown Kielbasa: In a large skillet over medium heat, add olive oil. Once hot and shimmering, add the sliced kielbasa in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and slightly crisp on the edges. Depending on the size of your skillet, you may need to work in batches. Transfer kielbasa to a plate and set aside.
- Melt Butter and Cook Garlic: Reduce heat to medium-low. In the same skillet you browned the kielbasa, add butter and minced garlic. Cook for about 30 seconds, stirring frequently to avoid burning.
- Make Sauce: Stir in the hoisin sauce, soy sauce, and sriracha. Slowly pour in the heavy cream, whisking until smooth. Let the sauce warm through for 1 to 2 minutes to meld the flavors.
- Toss Linguine with Sauce: Add the cooked linguine to the skillet and toss to coat the noodles thoroughly in the creamy garlic sauce.
- Add Parmesan and Adjust Sauce: Stir in the parmesan cheese until melted and creamy. If the sauce is too thick, add reserved pasta water a splash at a time to loosen it to your desired consistency. (About ¼ cup recommended.)
- Combine Kielbasa and Pasta: Return the kielbasa to the skillet and toss everything together until heated through, about 1 to 2 minutes.
- Serve and Garnish: Serve warm, topped with extra parmesan cheese, chopped fresh parsley, and freshly squeezed lemon juice for brightness, if desired.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- If you prefer less spice, reduce or omit the sriracha.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free alternative.
- Kielbasa can be substituted with other smoked sausages or even cooked chicken slices.
- Use freshly grated parmesan for the best flavor and melting quality.
- Cook the garlic just until fragrant to avoid bitterness.
