Smoky Mustardy Kielbasa Pasta Recipe

There is something so satisfying about a bowl of simple yet well-made pasta, especially when it is bursting with complex flavors. This smoky, mustardy kielbasa pasta — courtesy of recipe developer Julie Kinnaird — combines smoked pork sausage and mozzarella with whole-grain mustard, mustard greens, and chewy mezzi rigatoni for a dish that's suited for both everyday dining and entertaining. 

Though the ingredients list for this dish is relatively short, Kinnard says it relies on high-quality goods. Fresh smoked mozzarella melts beautifully and is worth seeking out over a processed version. Be sure to choose mustard greens that are bright green, not yellow, and use ripe tomatoes for the strongest sweet-tart flavor. Look for kielbasa sausage that is naturally smoked and not loaded with fillers or nitrates, and, last but not least, choose a pasta made with durum wheat semolina for best results. This recipe comes together in minutes once the prep work is done, and it's as eye-catching as it is delicious!

The main ingredients in this recipe are pork kielbasa, which is a smoked Polish sausage that is already fully cooked, and mezzi rigatoni, a tubular pasta with ridges to catch the sauce and a short, chunky shape that mimics the size of the sliced sausage and chopped vegetables. 

Next, red onion, yellow bell pepper, grape tomatoes, and garlic form a vegetable base and are cooked in olive oil and seasoned with sea salt and freshly ground black pepper. Dry white wine helps to deglaze the pan, adds acid and flavor, and creates a sauce with whole-grain mustard. Fresh mustard greens add color, a savory bite of mustard flavor, and contrast with the creamy texture of the fresh smoked mozzarella. Finally, you'll need grated pecorino Romano for garnish.

Fill a large pot with water, add 1 teaspoon sea salt, and bring to a boil.

Add pasta and cook just until al dente, about 10 minutes.

Drain pasta and toss with 1 tablespoon olive oil and ½ teaspoon salt. Set aside.

Add 1 tablespoon olive oil to a large skillet and place over medium-high heat.

Add kielbasa and cook, stirring occasionally, until browned and crispy around the edges, about 5 minutes.

Transfer kielbasa to a plate.

Add the remaining 1 tablespoon olive oil to the skillet along with the onion, bell pepper, and garlic. Saute until vegetables are softened, about 5 minutes.

Add tomatoes, remaining ½ teaspoon salt, and black pepper, and cook just until tomatoes begin to blister and release their juices.

Increase heat to high and add wine and mustard, scraping up any browned bits from the bottom of the skillet.

Once liquid has reduced by half, add mustard greens and kielbasa.

Cook and stir until greens have wilted.

Turn off the heat and add the cooked pasta and smoked mozzarella, stirring to incorporate evenly.

Cover the pan and let pasta sit for 5 minutes to allow the cheese to melt.

Serve pasta in warmed bowls and topped with pecorino Romano.

This pasta dish is meant to be served immediately after cooking, but because the mezzi rigatoni maintain their al dente texture so well, it can also be prepared in advanced and baked casserole-style later. For the cook-then-bake method, follow the recipe up until Step 11, once you've wilted the mustard greens. At this point, stir the pasta into the pot and transfer the mixture to an oiled, 9x13-inch or 2-quart baking dish. Let it cool slightly, then gently mix in the cubed mozzarella. Cover the dish with foil and refrigerate it until you're ready to bake.

When you're ready to finish the dish, remove the casserole from the fridge and let it come up to room temperature for 30 minutes while you preheat the oven to 400 F. From there, bake the pasta, covered, until the cheese is melted and bubbly, about 15-20 minutes. Remove the foil, sprinkle on the pecorino Romano, add an extra drizzle of olive oil over top, and bake for an additional 5 minutes. This method will give you all the same layers of flavor, but with a crisp texture on top.

There are plenty of ways to vary this dish to suit your personal taste or accommodate the ingredients you have on hand. Starting with the pasta, any medium-sized chunky shape will work, but try to choose a variety that has ridges or twists that will cling to the sauce that forms in the pan (think penne, fusilli, or cavatappi).

Smoked turkey or beef kielbasa is a delicious substitute for the pork version, and if you can't find smoked mozzarella, use the plain fresh kind and add a few dashes of smoked paprika for extra flavor. Try red or orange sweet bell pepper in place of yellow, but don't skimp on the mustard greens or whole-grain mustard, as they are key to the unique flavor of this recipe! Cherry or other small varieties of tomatoes will work in place of the grape tomatoes, and Parmesan or asiago are good grating subs for pecorino Romano. Lastly, if you prefer not to use alcohol in your cooking, substitute an equal amount of vegetable or chicken stock mixed with a tablespoon of fresh lemon juice to mimic the acidity.