Smoky Mustardy Kielbasa Pasta Recipe
Prep Time:
20
minutes
Cook Time:
25
minutes
Servings:
4
servings
Ingredients
  • 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 rounds
  • 1 small red onion, peeled and thinly sliced
  • 1 large yellow bell pepper, stem and seeds removed, thinly sliced into strips
  • 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 pieces
  • 8 ounces smoked mozzarella, cubed
  • ½ cup grated Pecorino Romano, for serving
Directions
  1. Fill a large pot with water, add 1 teaspoon sea salt, and bring to a boil.
  2. Add pasta and cook just until al dente, about 10 minutes.
  3. Drain pasta and toss with 1 tablespoon olive oil and ½ teaspoon salt. Set aside.
  4. Add 1 tablespoon olive oil to a large skillet and place over medium-high heat.
  5. Add kielbasa and cook, stirring occasionally, until browned and crispy around the edges, about 5 minutes.
  6. Transfer kielbasa to a plate.
  7. 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.
  8. Add tomatoes, remaining ½ teaspoon salt, and black pepper, and cook just until tomatoes begin to blister and release their juices.
  9. Increase heat to high and add wine and mustard, scraping up any browned bits from the bottom of the skillet.
  10. Once liquid has reduced by half, add mustard greens and kielbasa.
  11. Cook and stir until greens have wilted.
  12. Turn off the heat and add the cooked pasta and smoked mozzarella, stirring to incorporate evenly.
  13. Cover the pan and let pasta sit for 5 minutes to allow the cheese to melt.
  14. Serve pasta in warmed bowls and topped with Pecorino Romano.