Smoky, creamy, and totally satisfying, this Kielbasa Alfredo Pasta is comfort food that hits every craving. My girls have loved this pasta since I first discovered what a roux was.
Kielbasa Alfredo Pasta
Here I get to ask some questions about the time we spent in the kitchen making this kielbasa alfredo pasta. This time, Meredith will give the answers. Sometimes, we laugh. Sometimes, you laugh. Everyone wins.
What would you rate this recipe?
8/10 because it was good.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
It’s creamy and meaty. I don’t know how to describe the noodles, but they were covered in the sauce. They were soft, I guess.
What part of making this dish did you enjoy the most, and why?
I liked cutting the sausage. I got to cut the kielbasa into circles and then cut those in half, with a big knife. It was cool to use the big knife on the cutting board.
Did you feel like you learned anything while making it?
Not really. I feel like we’ve already made pasta like this before.
If we made it again, what would you want to do differently next time?
I would probably make it with different cheeses. Like a cheddar cheese or Mexican blend. Or we could add broccoli to the dish, since it’s my third favorite vegetable. But, only if it’s cooked.
Dad’s Notes
I love this dish. Well, I love any dish that makes the girls eat well and ask for seconds. But, I also actually love to eat this dish. It’s rich and hearty, and fills me right up.
Also, it never ceases to amaze me when I create a sauce from scratch. There’s magic in watching it go from a paste, to a watery liquid, and finally into a silky smooth sauce. And, this one is really easy to make.
The only thing I’ll say about this dish is that it does not reheat in the microwave very well. Talk about an oily mess. It works sooo much better to heat it on the stove in a sauce pan. Just add about a half cup of milk and stir. Or you could, you know, just eat it all the first time.
On another note, in case you missed it, this is the first recipe with Meredith answering the questions. She tends to prefer working behind the scenes, doing food prep and cooking with me and Olivia. So, it’s been a wonderful treat for me to be able to type out her answers, this time.
Pasta Recipes
It’s crazy to realize that we already have three other pasta recipes to share. But, we do love our noodles. So, if you like noodles, try these ones next!
Aromatic vegetables, tender beef, and just the right amount of tomatoes are transformed into pure magic through hours of slow simmering in this classic ragu bolognese. This is what pasta was made for.
Stovetop mac and cheese with salami is pure comfort food. Silky smooth cheddar cheese sauce with smoky, savory salami will bring you back for another bowl.
And, this baked spaghetti with ricotta checks all the boxes for me. It’s hearty sauce bubbles beneath gooey cheese when it comes out of the oven. Yes, yes, yes.
Ingredients
Method
- Set a large pot of water on the stove over high heat. Add a tablespoon of salt. Bring to a boil.
- While the water heats, chop the sausage into evenly sized pieces. Then, mince the garlic.
- Set a large pan over medium high heat. Saute the sausage until nice and crispy on the edges. Remove from heat. Set the sausage aside, leaving about a tablespoon of grease in the pan.
- Once the water comes to a rolling boil, cook the pasta according to package directions.
- Add the butter to the pan. Saute the garlic until fragrant. Then, add the flour to the pan. Whisk together until smooth. Then add the milk and whisk again.
- Add the cheese and stir until fully incorporated. Then, add the sausage back to the pan and stir to incorporate.
- As the pasta finishes cooking, remove 2 cups of pasta water, and set to the side. Drain the noodles, and add them to the sauce. Continue to stir and add pasta water bit by bit to reach desired consistency.
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