I came up with this recipe for Turkey Kielbasa with Bell Peppers, Onions and Penne Pasta several years ago and it’s been a family favorite ever since. You only need a few ingredients and the key is to crisp up the sausage casings. It’s unbelievable how much flavor this extra small step adds.

I start with some turkey kielbasa sausage. I love the flavor of kielbasa and I don’t miss anything when I use the turkey variety, so that’s always my first choice.

I slice the kielbasa on an angle and then heat up a little bit of olive oil in a deep skillet and crisp up both sides of the sausage casings. The bits of flavor left in the bottom of the pan add a lot of flavor to the veggies and sauce and the flavor of the kielbasa is highlighted when you brown the casings. Trust me, you don’t want to skip this step!

I take the kielbasa out of the pan and drain it on a paper towel to remove the excess oil. Then, I place chopped green bell pepper, red bell pepper, yellow onion and some garlic into the pan and sauté until softened. I add some dried Italian seasoning toward the end as well as some salt & pepper for extra flavor.

For the sauce, I just add some white wine, chicken stock and a little bit of extra olive oil. Super simple! When the sauce is combined, I add the sausage back into the pan as well as the cooked pasta. To top everything off, I finish the dish off with some fresh parsley and 3 cheese blend.

This is a highly requested dish in the family and it’s well-balanced, simple and the ingredients are very inexpensive. I hope you will give it a try! If you make it at home, be sure to tag #ketchumkitchen so that I can see your creation.

Turkey Kielbasa with Bell Peppers, Onions and Penne Pasta

Ingredients

1 turkey kielbasa sausage, sliced on an angle
1 package penne pasta (cooked according to package directions to al dente doneness)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
2 tbl olive oil
4 cloves garlic, minced
4 ounces chicken stock
1/2 cup dry white wine
1 tsp dried Italian seasoning
salt & pepper to taste
2 tbl fresh parsley, chopped
1/2 cup 3 cheese blend (parmesan, Romano, asiago)

Instructions

Cook the penne pasta according to the package directions. Drain when it's al dente. Meanwhile, in a deep skillet over medium-high heat, heat up the olive oil and add the sausage in a flat layer. Crisp up the casings on one side, then turn and crisp the casings on the other side. Cook until the casings are browned. Drain on paper towel. Add the peppers, onion and garlic to the skillet and season with salt & pepper. Heat until the veggies are softened. Toward the end, add the Italian seasoning. Add the white wine and reduce, then add the chicken stock and cook for 3 minutes. Add the sausage back into the pan and the pasta and mix and cook until heated through (about another 3 minutes.) Top with the chopped parsley and 3 cheese blend. Mix well and serve.

Amount Per Serving:
Calories		633.46 kcal
% Daily Value*
Total Fat 14.62 g		21.5%
	Saturated Fat 4.49 g	20%
	Trans Fat 0.05 g
Cholesterol 28.7 mg		9.3%
Sodium 706.3 mg		29.4%
Total Carbohydrate 94.33 g		31.3%
	Dietary Fiber 5.49 g	20%
	Sugars 7.2 g
Protein 24.59 g