Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh broccoli florets, quartered
- 13.9 oz kielbasa sausage, sliced into bite-sized pieces
- 1½ cups whole milk
- 1½ cups shredded mild cheddar cheese
- 2 tbsp unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 tsp minced garlic
- Salt and pepper, to taste
Instructions
- Boil penne pasta according to package instructions. Add broccoli florets in the last 2 minutes of cooking. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes.
- Stir in diced onion and garlic. Cook 2–3 minutes until onion is soft and fragrant.
- Whisk cornstarch into milk until smooth. Pour into skillet, simmer and stir until sauce thickens, 3–5 minutes.
- Reduce heat to low. Stir in shredded cheddar until melted and sauce is creamy.
- Add pasta and broccoli to skillet. Toss well to coat. Season with salt and pepper. Garnish with parsley and serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Allow dish to cool before storing to preserve best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American