Tomatoey Smoked Sausage Pasta

    1 hour

    A one pan pasta dish, which is easy to make and tastes fantastic. Pasta is cooked with smoked sausage in a rich tomato sauce. Enjoy with garlic bread, if desired.

    53 people made this

    Serves: 5 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 450g kielbasa, sliced
    • 2 (400g) tins chopped tomatoes
    • 225g passata
    • salt and pepper to taste
    • 225g package tri-coloured pasta bows (farfalle)
    • 4 tablespoons grated Parmesan cheese or to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes or until tender. Then stir in the kielbasa and saute for 5 more minutes.
    2. Pour in the tomatoes, passata, salt and pepper to taste and pasta. Mix everything together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water.
    3. Cover, reduce heat to low and simmer for 20 minutes or until the pasta is tender.


    Are Polish smoked sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    This is a really good recipe. I made a couple of changes, including using low-fat turkey kielbasa, mushrooms, garlic salt, red-pepper flakes, and a couple dashes of Essence. I also omitted the oil and used a non-stick skillet. Will make again!  -  09 Jan 2002  (Review from Allrecipes US | Canada)


    This was easy but I did not like it.  -  12 Dec 2000  (Review from Allrecipes US | Canada)


    Sprayed pan with cooking spray and sauteed sausage; drained as much grease as possible. Put 1 large diced onion and one diced red bell pepper in pan with sausage and cooked until the tender; sprinkled with garlic powder. Used 1 can diced tomatoes and 15 oz can tomato sauce. Cooked whole grain penne separately and added in at end of cooking time. Hubby loved it.  -  10 Sep 2008  (Review from Allrecipes US | Canada)