23 Delicious Polish Sausage and Pasta Recipes

Venture into the world of hearty comfort food with these 23 delicious Polish sausage and pasta recipes! Perfect for busy weeknights or cozy family dinners, these dishes combine savory kielbasa with your favorite pasta shapes for meals that are both satisfying and simple to prepare. Get ready to discover new family favorites that will have everyone asking for seconds—let’s dive into these mouthwatering combinations!

Creamy Polish Sausage Penne

Brace yourself for the creamiest pasta dish that’ll become your weeknight hero. This Polish sausage penne delivers maximum flavor with minimal effort—perfect for busy households craving comfort food that actually satisfies. Get ready to impress your family in under 30 minutes flat.

Ingredients

– 1 lb Polish sausage
– 12 oz penne pasta
– 1 cup heavy cream
– 1 cup shredded Parmesan cheese
– 1 medium yellow onion
– 2 cloves garlic
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Slice 1 lb Polish sausage into 1/4-inch thick rounds.
2. Dice 1 medium yellow onion into 1/2-inch pieces.
3. Mince 2 cloves garlic finely.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. Add 12 oz penne pasta to the boiling water and cook for 11 minutes exactly.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add sliced sausage and cook for 5 minutes until browned on both sides.
8. Remove sausage from skillet and set aside, leaving drippings in the pan.
9. Add diced onion to the same skillet and cook for 4 minutes until translucent.
10. Stir in minced garlic and cook for 1 minute until fragrant.
11. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
12. Whisk in 1 cup shredded Parmesan cheese until completely melted and smooth.
13. Season sauce with 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt.
14. Drain cooked penne pasta, reserving 1/2 cup pasta water.
15. Return cooked sausage to the skillet with the cream sauce.
16. Add drained pasta to the skillet and toss to coat thoroughly.
17. If sauce is too thick, gradually add reserved pasta water 2 tbsp at a time until desired consistency is reached.
18. Cook for 2 more minutes over medium heat, stirring constantly, until everything is heated through.

Fantastically creamy with a smoky kick from the sausage, this dish delivers restaurant-quality results at home. The penne holds the rich sauce perfectly in every nook, while the caramelized onions add subtle sweetness that balances the savory elements. Try serving it in shallow bowls with extra Parmesan for grating at the table.

Spicy Kielbasa and Rotini Bake

Jumpstart your weeknight dinner game with this fiery pasta bake. Just grab kielbasa and rotini for a meal that practically cooks itself. Get ready for cheesy, spicy comfort in every bite.

Ingredients

– 1 pound kielbasa
– 12 ounces rotini pasta
– 1 tablespoon olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 (15 ounce) can crushed tomatoes
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Slice kielbasa into 1/2-inch rounds while water heats.
4. Cook rotini in boiling water for 2 minutes less than package directions for al dente texture.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Brown kielbasa slices for 3-4 minutes per side until crispy edges form.
7. Dice onion and mince garlic while kielbasa cooks.
8. Remove kielbasa from skillet, leaving 1 tablespoon of drippings.
9. Sauté onion in drippings for 5 minutes until translucent.
10. Add garlic and cook for 1 minute until fragrant.
11. Stir in crushed tomatoes, heavy cream, smoked paprika, and red pepper flakes.
12. Simmer sauce for 5 minutes until slightly thickened.
13. Drain pasta thoroughly and add to skillet with sauce.
14. Fold in browned kielbasa and 1 cup mozzarella cheese until evenly distributed.
15. Top with remaining mozzarella and Parmesan cheese.
16. Bake uncovered for 20 minutes until cheese is golden and bubbly.
17. Let rest for 5 minutes before serving to allow sauce to set.
18. Garnish with fresh parsley right before serving.

Rich, creamy sauce clings to every spiral of pasta while the kielbasa delivers smoky heat. The crispy cheese topping gives way to tender noodles perfect for scooping. Try serving straight from the skillet with garlic bread for dipping into any extra sauce.

Savory Cabbage, Sausage, and Noodle Casserole

Kick your comfort food game into high gear with this savory casserole that transforms humble ingredients into pure deliciousness. Ready in under an hour, this one-dish wonder delivers maximum flavor with minimal cleanup—perfect for busy weeknights when you crave something satisfying.

Hearty Kielbasa and Bowtie Pasta Stew

Perfect for chilly evenings, this one-pot wonder transforms simple ingredients into pure comfort. Packed with smoky sausage and tender pasta, it’s the ultimate cozy meal that comes together in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb kielbasa sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 12 oz bowtie pasta
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 cups fresh spinach
• ½ cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb sliced kielbasa and cook for 4-5 minutes until browned, stirring occasionally.
3. Add 1 diced onion and cook for 3-4 minutes until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
6. Add 12 oz bowtie pasta, 1 tsp dried oregano, and ½ tsp black pepper.
7. Bring to a boil, then reduce heat to maintain a simmer.
8. Cover and cook for 12 minutes, stirring halfway through to prevent sticking.
9. Uncover and cook 3-4 more minutes until pasta is al dente and most liquid is absorbed.
10. Remove from heat and stir in 2 cups fresh spinach until wilted.
11. Fold in ½ cup grated Parmesan cheese until melted and creamy.

Kielbasa’s smoky richness permeates every bite while the bowties capture the savory broth in their folds. Serve it straight from the pot with crusty bread for dipping, or top with extra Parmesan and red pepper flakes for a spicy kick.

Garlic Sausage Alfredo with Fettuccine

Elevate your pasta game with this creamy garlic sausage Alfredo that’s pure comfort in a bowl. Sear juicy sausage with aromatic garlic, then swirl it into the richest, cheesiest sauce. Grab your fettuccine—this 30-minute meal will become your new obsession.

Ingredients

– 12 oz fettuccine
– 1 lb Italian sausage, casings removed
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
5. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom.
7. Reduce heat to medium and simmer the sauce for 3-4 minutes until slightly thickened.
8. Whisk in 2 tbsp unsalted butter until fully melted and incorporated.
9. Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy.
10. Season with 1/4 tsp salt and 1/4 tsp black pepper.
11. Drain the cooked fettuccine, reserving 1/4 cup pasta water.
12. Add the hot pasta directly to the skillet with the Alfredo sauce.
13. Toss vigorously, adding reserved pasta water 1 tbsp at a time until the sauce coats every strand.
14. Serve immediately in warm bowls.

Luxuriously creamy sauce clings to every strand of fettuccine, while the garlic-infused sausage adds savory depth and texture. For an extra kick, top with red pepper flakes or serve alongside garlic bread to soak up every last drop of that rich Parmesan cream.

Smoked Polish Sausage and Orzo Skillet

Oven-baked comfort just got a major upgrade. This smoked Polish sausage and orzo skillet transforms simple ingredients into a creamy, satisfying one-pan wonder. Get ready for smoky, cheesy goodness in under 30 minutes.

Ingredients

– 1 lb smoked Polish sausage
– 1 cup orzo
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper

Instructions

1. Slice 1 lb smoked Polish sausage into 1/2-inch rounds.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Add sausage slices and cook for 4-5 minutes until lightly browned on both sides.
4. Remove sausage from skillet and set aside, leaving drippings in the pan.
5. Dice 1 medium yellow onion and mince 2 cloves garlic.
6. Add diced onion to the hot skillet and cook for 3-4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add 1 cup orzo to the skillet and toast for 1 minute, stirring constantly.
9. Pour in 2 cups chicken broth and 1/2 cup heavy cream, scraping any browned bits from the bottom.
10. Return cooked sausage to the skillet and stir to combine.
11. Season with 1/2 tsp smoked paprika and 1/4 tsp black pepper.
12. Bring mixture to a simmer, then reduce heat to medium-low.
13. Cover skillet and cook for 12 minutes, stirring halfway through to prevent sticking.
14. Remove skillet from heat and stir in 1 cup shredded cheddar cheese until melted.
15. Fold in 1/4 cup chopped fresh parsley.
16. Let rest for 3 minutes before serving to allow sauce to thicken.

Velvety orzo clings to smoky sausage in this creamy, comforting skillet. The melted cheddar creates pockets of gooey goodness throughout each bite. Serve it straight from the pan with crusty bread for dipping into the rich sauce.

Cheesy Macaroni with Polish Sausage

Ready to upgrade your mac game? This cheesy masterpiece combines creamy comfort with smoky sausage goodness. Grab your skillet—this one-pan wonder comes together in under 30 minutes.

Ingredients

– 8 oz elbow macaroni
– 12 oz Polish sausage, sliced
– 2 cups shredded cheddar cheese
– 1 cup whole milk
– 2 tbsp butter
– 1 tbsp all-purpose flour
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper

Instructions

1. Cook macaroni in salted boiling water for 7 minutes until al dente.
2. Drain pasta, reserving 1/2 cup pasta water.
3. Brown sausage slices in a large skillet over medium-high heat for 5 minutes until edges crisp.
4. Remove sausage, leaving 1 tablespoon drippings in skillet.
5. Melt butter in the same skillet over medium heat.
6. Whisk in flour and cook for 1 minute until golden.
7. Gradually whisk in milk until smooth.
8. Stir in garlic powder, smoked paprika, and black pepper.
9. Simmer sauce for 3 minutes until slightly thickened.
10. Reduce heat to low and stir in cheddar cheese until melted.
11. Combine cooked macaroni, sausage, and cheese sauce in the skillet.
12. Add reserved pasta water 1 tablespoon at a time if sauce is too thick.
13. Cook for 2 more minutes until everything is heated through. Velvety cheese clings to every noodle while smoky sausage adds hearty bursts of flavor. Serve straight from the skillet for maximum cheese pull appeal, or top with crispy breadcrumbs for extra texture contrast.

Rustic Sausage and Vegetable Pasta Bake

Grab your favorite casserole dish because this rustic sausage and vegetable pasta bake transforms simple ingredients into pure comfort. Get ready to layer bold flavors and create that perfect crispy-cheesy top everyone fights over. This one-pan wonder delivers restaurant-quality results with minimal cleanup.

Ingredients

– 1 lb Italian sausage
– 12 oz penne pasta
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 red bell pepper, chopped
– 24 oz marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the penne pasta for 2 minutes less than package directions indicate.
4. Drain the pasta thoroughly and set aside.
5. Heat olive oil in a large skillet over medium-high heat.
6. Remove sausage from casings and crumble into the hot skillet.
7. Brown the sausage for 5-7 minutes until no pink remains.
8. Add diced onion and cook for 3 minutes until translucent.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Add sliced zucchini and chopped bell pepper to the skillet.
11. Sauté vegetables for 4-5 minutes until slightly softened.
12. Pour in marinara sauce and stir to combine all ingredients.
13. Season with dried oregano and red pepper flakes.
14. Simmer the sauce mixture for 5 minutes to meld flavors.
15. Combine the cooked pasta with the sausage-vegetable sauce in the baking dish.
16. Sprinkle shredded mozzarella evenly over the top.
17. Add grated Parmesan cheese as the final layer.
18. Bake uncovered for 20-25 minutes until cheese is golden and bubbly.
19. Remove from oven and let rest for 5 minutes before serving.
20. Garnish with chopped fresh basil.

Outstanding texture contrast makes every bite exciting—the crispy cheese crust gives way to tender pasta and savory sausage. That golden-brown top hides a rich, vegetable-packed sauce that clings perfectly to every noodle. Serve it straight from the baking dish with garlic bread for dipping into any remaining sauce.

Penne with Sausage, Peppers, and Onions

Tired of boring pasta nights? Transform your weeknight dinner with this flavor-packed penne dish. Boldly combine savory sausage with sweet peppers and onions for a meal that delivers maximum satisfaction in minimal time.

Ingredients

– 1 lb Italian sausage
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 large onion
– 2 bell peppers
– 3 cloves garlic
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Remove sausage from casings and crumble into the hot skillet.
5. Brown sausage for 6-8 minutes, breaking it into small pieces with a spatula.
6. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
7. Slice onion into 1/4-inch strips and add to the hot skillet.
8. Cook onions for 4 minutes until they begin to soften and turn translucent.
9. Cut bell peppers into 1/4-inch strips and add to the skillet.
10. Sauté peppers and onions together for 5-7 minutes until peppers are tender-crisp.
11. Mince garlic cloves and stir into the vegetable mixture.
12. Cook garlic for 1 minute until fragrant but not browned.
13. Return sausage to the skillet with the vegetables.
14. Pour in chicken broth and scrape any browned bits from the bottom of the pan.
15. Simmer the mixture for 3 minutes to reduce the liquid slightly.
16. Stir in heavy cream and bring to a gentle bubble.
17. Drain cooked pasta thoroughly and add directly to the skillet.
18. Toss pasta with the sauce until evenly coated.
19. Sprinkle Parmesan cheese over the pasta and stir to combine.
20. Season with salt, black pepper, and red pepper flakes.
21. Cook for 2 more minutes, stirring constantly, until the sauce clings to the pasta.

Velvety cream coats each penne tube while the sausage provides savory bursts in every bite. Serve this immediately with extra Parmesan for grating, or pack it cold for next-day lunches that taste even better as the flavors meld together.

Lemon Butter Kielbasa Bucatini

Unexpectedly delicious and ready in minutes, this lemon butter kielbasa bucatini brings serious flavor to your weeknight rotation. Grab your skillet and let’s transform simple ingredients into something spectacular.

Ingredients

• 12 oz bucatini pasta
• 1 lb kielbasa sausage, sliced into 1/2-inch rounds
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bucatini and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium-high heat.
4. Add kielbasa slices and cook for 4-5 minutes until browned and crispy around the edges, flipping halfway through.
5. Reduce heat to medium and add butter to the skillet.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in heavy cream and bring to a gentle simmer.
8. Stir in lemon juice and lemon zest until fully incorporated.
9. Reserve 1/2 cup pasta water before draining the bucatini.
10. Add drained pasta directly to the skillet with the sauce.
11. Pour in 1/4 cup reserved pasta water and toss continuously for 2 minutes until sauce clings to the pasta.
12. Remove from heat and stir in Parmesan cheese until melted.
13. Sprinkle with chopped parsley, black pepper, and red pepper flakes.

Creamy, tangy, and satisfyingly hearty, this dish delivers the perfect balance of rich sausage and bright lemon notes. The bucatini’s hollow centers trap the luxurious sauce in every bite. Serve it family-style with extra Parmesan for sprinkling, or pair with a simple arugula salad to cut through the richness.

Zesty Polish Sausage and Tomato Ravioli

Sizzle up your weeknight dinner game with this Polish sausage and tomato ravioli. Grab that skillet and transform basic ingredients into a flavor explosion. This dish comes together faster than your takeout delivery.

Ingredients

– 1 package (9 oz) cheese ravioli
– 2 Polish sausages (12 oz total)
– 1 can (14.5 oz) diced tomatoes
– 2 cloves garlic
– 1 tbsp olive oil
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
– 1/4 cup fresh basil leaves

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Slice Polish sausages into 1/2-inch thick coins while water heats.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sausage slices and cook for 5-7 minutes until browned on both sides.
5. Mince garlic cloves while sausages cook.
6. Add minced garlic to skillet and cook for 1 minute until fragrant.
7. Pour diced tomatoes with their juices into the skillet.
8. Stir in red pepper flakes and simmer for 3 minutes.
9. Add cheese ravioli to boiling water and cook for 4-5 minutes until they float.
10. Pour heavy cream into the tomato-sausage mixture and stir to combine.
11. Drain ravioli thoroughly and add directly to the skillet.
12. Toss ravioli gently in the sauce until fully coated.
13. Sprinkle Parmesan cheese over the dish and stir until melted.
14. Chop fresh basil leaves and scatter over the finished dish.
15. Serve immediately while hot.

You’ll love the creamy tomato sauce clinging to each tender ravioli pocket. The spicy sausage adds a satisfying kick that balances the rich cheese filling. Try serving it with garlic bread to soak up every last drop of that zesty sauce.

Pesto and Sausage Stuffed Shells

Ready to upgrade your pasta night? These pesto and sausage stuffed shells deliver restaurant-quality flavor with minimal effort. Grab your jumbo shells and let’s get stuffing!

Ingredients

• 12 oz jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups ricotta cheese
• 1 cup pesto
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 24 oz marinara sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells immediately and toss with olive oil to prevent sticking.
5. Heat a skillet over medium-high heat and brown Italian sausage for 6-8 minutes, breaking it into crumbles.
6. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
7. In a large bowl, combine ricotta cheese, pesto, mozzarella, Parmesan, egg, salt, and pepper.
8. Mix filling until fully incorporated, then fold in the cooked sausage.
9. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
10. Fill each cooked shell with 2 tablespoons of the sausage-pesto mixture using a small spoon.
11. Arrange stuffed shells in a single layer in the prepared baking dish.
12. Pour remaining marinara sauce over the stuffed shells.
13. Sprinkle additional mozzarella and Parmesan over the top.
14. Cover dish with aluminum foil and bake for 25 minutes.
15. Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.
16. Let rest for 5 minutes before serving to allow filling to set.

Amazingly creamy ricotta mingles with herby pesto and savory sausage in every bite. The crispy cheese topping gives way to tender pasta shells that hold their shape perfectly. Try serving these with garlic bread for dipping into the extra sauce!

Conclusion

Looking for delicious, family-friendly meals? This collection of 23 Polish sausage and pasta recipes offers endless inspiration for easy weeknight dinners. We hope you find some new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these tasty dishes.