Ingredients
Scale
- 12 ounces kalbasa sausage, sliced into half-moons (smoked or fresh, depending on preference)
- 8 ounces pasta (penne or rigatoni work beautifully)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup tomato sauce
- 1/2 cup chicken broth or water
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Optional substitution: turkey or chicken sausage for a lighter version
- Optional addition: a handful of baby spinach or kale for added greens
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced kalbasa and cook until browned and slightly crisp, about 5-6 minutes. I love how the edges caramelize—this is where a lot of the flavor develops. Remove the sausage and set it aside on a plate.
- In the same skillet, add the chopped onion. Sauté until translucent and soft, about 3-4 minutes. Mama Lou always said, “Soft onions are the soul of your sauce,” and I couldn’t agree more.
- Add the minced garlic and cook for an additional minute until fragrant, careful not to burn it.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir to combine, then season with smoked paprika, red pepper flakes if using, salt, and pepper. Let the sauce simmer gently for about 10 minutes, allowing the flavors to meld beautifully.
- Return the browned kalbasa to the skillet and stir to coat with the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked pasta directly into the skillet and toss everything together until the pasta is fully coated and warmed through, about 2 minutes.
- Turn off the heat and stir in the fresh basil and grated Parmesan cheese. The cheese melts into the sauce, making it irresistibly creamy. This step always reminds me of Ouma sneaking a handful of Parmesan when she thought I wasn’t looking!
- Serve immediately, garnished with extra Parmesan and a sprinkle of fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
