Smoky Mustardy Kielbasa Pasta Recipe

This hearty pasta has robust flavors from pork kielbasa, smoked mozzarella, mustard greens, and whole-grain mustard.  


– 2 teaspoons sea salt, divided – 1 pound mezzi rigatoni pasta – 3 tablespoons olive oil, divided – 1 pound smoked pork kielbasa sausage, sliced on a diagonal into ¼-inch-thick round – 1 small red onion, peeled and thinly sliced – 1 large yellow bell pepper, stem and seeds removed, thinly sliced into strip – 1 large clove garlic, minced – 2 cups grape tomatoes, halved lengthwise – ½ teaspoon freshly ground black pepper – ½ cup dry white wine – 2 tablespoons whole-grain mustard – 1 large bunch mustard greens, tough stalks removed and leaves torn into bite-sized piece – 8 ounces smoked mozzarella, cubed – ½ cup grated Pecorino Romano, for serving

Step 1

Boil water in a big kettle with 1 teaspoon sea salt. Cook pasta until al dente, about 10 minutes.  


Step 2

Toss pasta with 1 tablespoon olive oil and ½ teaspoon salt after draining. Set aside. Heat 1 tablespoon olive oil in a large skillet on medium-high.

Step 3

Stir occasionally until kielbasa browns and crisps, about 5 minutes. Put kielbasa on a platter.  

Step 4

Add onion, bell pepper, and garlic to the skillet with the remaining 1 tablespoon olive oil. Saute vegetables for 5 minutes to soften.  

Step 5

After adding tomatoes, ½ teaspoon salt, and black pepper, heat until tomatoes blister and release juices.  

Step 6

On high heat, add wine and mustard and scrape out any browned bits from the skillet. When liquid is half reduced, add mustard greens and kielbasa.  

Step 7

Cook and stir greens to wilt. After turning off the heat, toss in the cooked pasta and smoked mozzarella.  

Step 8

To melt cheese, cover the pan and let pasta sit for 5 minutes. Serve Pecorino Romano-topped pasta in hot bowls.  

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