Ah, the humble kielbasa—it’s like the trusty sidekick of the sausage world. Pair it with broccoli and a generous heap of cheese, and suddenly, you’ve got a weeknight hero on your hands. Just imagine, the sizzle of the skillet, the cheesy aroma wafting through the kitchen—it’s that kind of meal that makes you wonder why you ever considered takeout.
Steps
- Boil a large pot of salted water and cook the penne pasta until al dente, following the package instructions, which should take about 8-10 minutes. In the last 3-4 minutes of cooking, add the quartered broccoli florets. Once cooked, reserve one cup of the pasta water, drain the rest, and set the pasta and broccoli aside.
- Melt butter in a large skillet over medium heat. Add the sliced kielbasa and diced onions, cooking until the sausage is browned and the onions are soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- In a medium bowl, whisk together the whole milk and cornstarch until the cornstarch is fully dissolved. Pour this milk mixture into the skillet, stirring constantly to avoid lumps forming.
- Bring the mixture to a boil, and cook until it thickens, approximately 2-3 minutes. Lower the heat and stir in the shredded cheddar cheese, mixing until the sauce is smooth and creamy.
- Add the cooked pasta and broccoli to the skillet, tossing everything to coat the pasta in the cheese sauce. If the sauce is too thick, add some of the reserved pasta water to reach your preferred consistency.
- Season the dish with salt and pepper to taste. Garnish with parsley before serving.
Ingredients
- 8 ounces penne pasta
- 2 cups (182 g) fresh broccoli florets, quartered
- 2 tablespoons unsalted butter
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch pieces
- 1 small yellow onion, finely diced (about ½ cup)
- 1 teaspoon minced garlic
- 1 ½ cups (367.5 g) whole milk
- 1 tablespoon cornstarch
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- Salt and pepper, to taste
- Parsley, for garnish
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! While penne pasta is recommended for its ability to hold onto sauces, you can substitute it with any pasta you have on hand or even homemade pasta.
- What other vegetables can I use instead of broccoli?
- You can substitute broccoli with a variety of vegetables such as asparagus, spinach, peas, green beans, carrots, zucchini, or bell peppers. Just keep in mind the cooking times and textures of the substitutes to ensure they are cooked to your liking.
- How should I store leftovers of the Creamy Kielbasa Broccoli Skillet?
- Let the dish cool to room temperature and then store it in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Reheat it in the microwave or on the stovetop, adding a splash of milk or extra cheese to restore its creamy texture.
- What are some good side dishes to serve with this skillet meal?
- This dish pairs well with a variety of sides such as a wedge salad, roasted vegetables like carrots or Brussels sprouts, crusty bread like a French baguette, dinner rolls, garlic knots, or coleslaw.
- Is it possible to use a different type of sausage instead of kielbasa?
- Yes, you can substitute kielbasa with other types of sausages such as andouille smoked sausage, turkey smoked sausage, chorizo, or even bratwurst for a different flavor profile.
Tips
- When cooking the pasta, remember to add the broccoli florets during the last 3-4 minutes of boiling to ensure they are tender but still have a slight crunch. For frozen broccoli, add it in the final minute to avoid overcooking.
- If the cheese sauce becomes too thick during preparation, use some of the reserved pasta water to adjust the consistency to your liking, making sure the sauce remains creamy and smooth.
- Feel free to experiment with different types of vegetables based on your preference, such as asparagus, spinach, or bell peppers. Just be mindful of their cooking times to maintain the desired texture.
- To maintain the creaminess of leftovers, consider adding a splash of milk or extra cheese when reheating, either in the microwave or on the stovetop.
Equipment
- Large Skillet: A good quality large skillet is essential for browning the kielbasa and combining all the ingredients.
- Whisk: Useful for mixing the milk and cornstarch to ensure a smooth sauce without lumps.
- Airtight Containers: If you don’t already have them, these containers are great for storing leftovers in the refrigerator.
