Description
A quick and hearty weeknight dinner featuring kielbasa, pasta, broccoli, and a creamy cheese sauce.
Ingredients
- 8 ounces penne pasta
- 2 cups fresh broccoli florets, quartered
- 13.9-ounce ring kielbasa sausage, cut into bite-sized slices
- 1 1/2 cups whole milk
- 1 1/2 cups shredded mild cheddar cheese
- 2 tablespoons unsalted butter
- 1 small diced yellow onion (about 1/2 cup)
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- Boil the penne pasta according to package instructions. In the last 2 minutes, add the broccoli florets to the pot. Drain and set aside.
- In a large skillet over medium heat, melt the unsalted butter. Add the sliced kielbasa and cook until lightly browned, about 5 minutes.
- Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until soft and fragrant.
- Whisk cornstarch into the whole milk in a small bowl, then pour into the skillet and bring to a simmer. Stir until the sauce thickens, about 3-5 minutes.
- Reduce heat to low, gradually mix in the shredded cheddar cheese, stirring until melted and smooth.
- Add the cooked pasta and broccoli, tossing to coat in the creamy sauce. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.