30-Minute Creamy Kielbasa Pasta Skillet
A straightforward one-skillet dinner combining tender bow tie pasta, sliced kielbasa, and a silky cornstarch-thickened cream sauce studded with cheddar cheese and peas. The dish comes together quickly on the stovetop with minimal cleanup. Serve as a casual weeknight meal for families seeking comfort food that's ready in under 30 minutes. This version streamlines preparation by cooking everything in one pan, building flavor through butter-sauteed garlic and sausage before creating the sauce.
Ingredients
- 8 ounces bow tie pasta, uncookedpenne or rigatoni1:1pasta shape
note: cooking time may vary slightly
- 1 pound kielbasa, fully cooked, cut into 1/4-inch slicessmoked sausage or andouille1:1sausage swap
maintains similar flavor and texture
- 2 teaspoons garlic, minced
- 2 tablespoons butterolive oil1:1dairy-free modificationdairy-freeFull guide →
- 1 tablespoon cornstarch
- 1 ½ cups low-fat milk
- 1 ½ cups frozen baby peasfrozen mixed vegetables or fresh spinach1:1vegetable swap
adds variety
- 1 cup cheddar cheese, shredded
Instructions
- 1
Cook pasta according to package directions.
- 2
Saute kielbasa and garlic in butter in a large skillet over medium heat.
- 3
Whisk cornstarch and milk together until smooth.
- 4
Gradually pour cornstarch mixture into the skillet with kielbasa.
- 5
Increase heat to medium-high, bring to a boil, and stir constantly for 2 minutes until thickened. Reduce heat to medium if mixture begins to scorch.
- 6
Drain cooked pasta and stir into the skillet.
- 7
Add peas and cook over medium heat until tender.
- 8
Reduce heat to medium-low, stir in cheese, and cook until melted.
Tips
Slice kielbasa to uniform 1/4-inch thickness so pieces cook evenly and distribute throughout the dish.
Whisk cornstarch with cold milk before adding to prevent lumps from forming in the cream sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop over medium-low heat, adding splash of milk if sauce has thickened too much.
Prepare ingredients up to 1 day ahead. Cook pasta to just under al dente so it absorbs sauce without becoming mushy when reheated.
Serve immediately while cheese is melted and sauce is creamy. Pair with simple green salad or crusty bread for soaking up sauce.
Common Mistakes
Do not skip whisking cornstarch with cold milk to avoid lumpy sauce.
Do not boil the milk mixture longer than stated to prevent sauce from breaking.
Do not add cheese at high heat to avoid it becoming grainy or separating.
Substitutions
Dairy-Free Swaps
General Alternatives
note: cooking time may vary slightly
maintains similar flavor and texture
adds variety
FAQ
Can I use fresh peas instead of frozen?
Yes, fresh peas work well. Add them in the final step and cook for 3-4 minutes until tender, slightly longer than frozen since they're firmer.
What if my sauce is too thick?
Whisk in additional milk, one tablespoon at a time, over medium-low heat until you reach desired consistency. A too-thick sauce can also happen upon reheating.
Can I freeze leftover skillet dinner?
Freezing is not recommended as the cream sauce tends to separate upon thawing. Store in refrigerator and consume within 3 days for best quality.