Rotini Pasta and Kielbasa Skillet

Rotini Pasta and Kielbasa Skillet

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 6 Servings

This rotini pasta and kielbasa dish, made with zucchini, tomatoes and yellow sweet pepper, makes a colorful and delicious meal that is extremely well-suited for entertaining. Accompany with a bottle of Australian Shiraz or a Cabernet Sauvignon to complete the dish.


  • 2 cups dried rotini pasta (about 6 ounces)
  • 1 tablespoon olive oil
  • 1 medium onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 pound cooked kielbasa, halved lengthwise and sliced diagonally
  • 1 small zucchini, cut into matchstick-size strips
  • 1 yellow or orange sweet pepper, cut into small strips
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/8 teaspoon ground red pepper
  • 8 Roma tomatoes, cored and chopped (about 1 pound)


  1. Cook the rotini pasta ‘al dente’ according to package directions and then drain well.
  2. In the meantime, place the oil in a large sauté pan over medium-high heat. Once it begins to shimmer, add the onion and the garlic, cook for 1 minute, and then add the kielbasa and cook the mixture for an additional 5 minutes.
  3. Stir in the zucchini, sweet pepper, Italian seasoning, and ground red pepper and then cook for 5 minutes before adding the tomatoes and the cooked pasta. Cook the mixture until heated through and then serve immediately.

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