This Garlic Pasta with Kielbasa is quick, flavorful, and packed with a little kick. Tender linguine is coated in a rich, garlicky, creamy sauce with savory hoisin and soy, while slices of kielbasa add smoky, slightly crisped goodness. It’s an easy weeknight dinner that feels special, and you can have it on the table in about 30 minutes. If you love hearty pasta dishes, try my Cowboy Butter Chicken Linguine, or explore more kielbasa ideas in my list of Kielbasa Recipes.
Ingredients & Substitutions
- Pasta (Linguine): Tender long pasta that soaks up the creamy sauce. You can substitute fettuccine, spaghetti, or any other long pasta you have on hand. Reserve some pasta water before draining.
- Kielbasa: Adds smoky, slightly crisp bites to the dish. Turkey kielbasa or smoked sausage works, too, if you want a lighter option.
- Unsalted Butter: Used in the creamy garlic sauce for richness. You can use salted butter, just reduce the added salt in the sauce slightly.
- Hoisin Sauce: Gives a slightly sweet, savory depth to the sauce. You can substitute with oyster sauce or a mix of soy sauce and a small pinch of sugar.
- Soy Sauce: Adds umami and saltiness. Low-sodium soy sauce works well if you want less salt.
- Sriracha: Gives the sauce a spicy kick. You can adjust the amount to taste or substitute with another chili sauce.
- Heavy Whipping Cream: Creates the rich, creamy sauce. You can use half-and-half for a lighter version, though it will be slightly less thick.
- Grated Parmesan Cheese: Adds saltiness and creaminess. You can swap for Pecorino Romano or a vegan parmesan if needed.
- Fresh Parsley: For garnish and freshness. You can also use basil or chives.
- Lemon: A squeeze of lemon brightens the flavors. Optional but highly recommended.
FAQs
Can I make Garlic Pasta with Kielbasa ahead of time?
Yes! You can prep the sauce and slice the kielbasa a few hours ahead. Reheat gently on the stovetop and toss with freshly cooked pasta for the best texture.
Why should I reserve pasta water?
Pasta water contains starch that helps thicken the sauce and helps it cling to the noodles. Adding a little at a time lets you loosen or thicken the sauce to your preferred consistency.
Can I use a different pasta?
Yes! Fettuccine, spaghetti, or any long pasta works well. Just adjust cooking time according to the package directions.
Can I adjust the spice level?
Absolutely! Reduce or increase the sriracha to taste. You can also swap for a milder chili sauce if you prefer less heat.
Can I make this without kielbasa?
Yes! Skip the kielbasa and add more vegetables like mushrooms, bell peppers, or zucchini for a hearty, vegetarian version. The sauce is rich enough to carry the dish on its own.
Serving Ideas
- Family dinner: Serve with a simple side salad, vegetables like roasted asparagus or roasted Brussels sprouts, or cheesy garlic dinner rolls for a complete meal.
- Extra flavor: Top with more grated parmesan and a sprinkle of fresh parsley.
- Brighten it up: Add a squeeze of fresh lemon before serving to enhance the garlic and spice.
How to Store Garlic Pasta with Kielbasa
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of pasta water or cream to loosen the sauce.
Freezer: While pasta dishes freeze okay, the texture of linguine can change. For best results, freeze the sauce separately in an airtight container for up to 2 months. Thaw, reheat, and toss with freshly cooked pasta.
Garlic Pasta with Kielbasa
Ingredients
Pasta & Kielbasa
- 12 ounces linguine
- 1 tablespoon extra virgin olive oil
- 14 ounces kielbasa, sliced into ¼-inch rounds
Creamy Garlic Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- ¼ cup (59.5 g) heavy whipping cream
- ¼ cup (25 g) grated parmesan cheese, plus more for garnish
- 1 tablespoon fresh parsley, chopped for garnish
- ½ medium lemon, cut into wedges, for squeezing over the pasta
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the rest and set the pasta and pasta water aside.
- In a large skillet over medium heat, add olive oil. Once hot and shimmering, add the sliced kielbasa in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and slightly crisp on the edges. Depending on the size of your skillet, you may need to work in batches. Transfer kielbasa to a plate and set aside.
- Reduce heat to medium-low. In the same skillet you browned the kielbasa, add butter and minced garlic. Cook for about 30 seconds, stirring frequently.
- Stir in the hoisin sauce, soy sauce, and sriracha. Slowly pour in the heavy cream, whisking until smooth. Let the sauce warm through for 1 to 2 minutes.
- Add the cooked linguine to the skillet and toss to coat in the sauce.
- Stir in the parmesan cheese until melted and creamy. If needed, add a splash of reserved pasta water, a little at a time, to loosen the sauce. (I added ¼ cup pasta water.)
- Return the kielbasa to the skillet and toss everything together until heated through, about 1 to 2 minutes.
- Serve warm, topped with extra parmesan, chopped parsley, and freshly squeezed lemon juice, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
