I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Kielbasa Pasta with Honey Mustard Sauce

We are in the transitional season.  Not quite full on fall, but summer vacation is definitely over. This is a nice, hearty pasta with flavors that bridge that gap between summer and fall.  Stone ground mustard provides a nice tang and texture, but the hit of the bright yellow version deepens the mustard flavor.  The honey adds a subtle sweetness that pairs well with the meaty kielbasa.  And I love the little scoops of orecchiette because they cradle the sauce, sweet onions and chunky sausage in their hollows, creating perfectly balanced bites, but you could certainly use ziti or fusilli or a pasta of your choice.

Kielbasa Pasta with Honey Mustard Sauce

1 pound kielbasa

1 Tablespoon olive oil

1 large yellow onion, diced

¾ pound orecchiette pasta

3 Tablespoons butter, divided

2 Tablespoons flour

1 cup chicken broth

1 cup milk

2 Tablespoons stone ground mustard

1 Tablespoon yellow mustard

2 Tablespoons honey

Salt and pepper to taste

Chop the kielbasa into bite sized cubes.  Heat the oil in a large sauté pan over medium heat and cook the kielbasa until browned and cooked through. I like to use a large pan that will fit the pasta when it is cooked.  Transfer the kielbasa to paper towels to drain.

Cook the orecchiette in a large pot of well-salted water according to package instructions until al dente.  Drain and toss with one Tablespoon of the butter to prevent sticking.

Add the chopped onions to the oil and fat in the pan and stir to coat.  When the onions begin to soften, add 1 cup of water, cover the pan and simmer until the onions are soft and caramelized, about 15 minutes.  Stir often to prevent sticking and add more water as needed.  When the onions are a nice toffee brown, uncover the pot and simmer until the liquid is evaporated.  Stir the onions into the cooked pasta.

Melt the remaining two Tablespoons butter in the sauté pan.  Whisk in the flour until smooth.  Slowly add the broth and milk, whisking constantly until thick and creamy.  Stir in the mustards and honey and season well with salt and pepper.  Simmer the sauce for about 5 minutes until thick and hot through.

Stir the pasta, onions and kielbasa together and add to the sauce.  Stir to coat thoroughly and cook over medium low until heated through.  Taste for seasoning and adjust.

Serve immediately.

Serves 4 – 6

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8 comments to Kielbasa Pasta with Honey Mustard Sauce

  • tracer

    this looks yummy!!!

    question — you carmelize onions in water? I wouldn’t think that they’d brown up sitting in water while being covered.

    can’t wait to try it!! :)

  • Tracer – thanks! The onions do livghtly caramelize wiht the water, and quicker too. They don’t go to the deek, dark color that slow cooking and stirring reach, but you don’t really want that it this recipe. They are just soft and sweet.

  • Everything about this just screams “yum” and I simply cannot wait for a cheat day to come around so I can try it.

    Erin – ekcantcook.blogspot.com

  • tracer

    thanks! (re: tip for carmelizing) — I missed the keilbasa fest last month here locally — but will TOTALLY be picking some up and trying this dish!!! :P

  • Hi, It looks yummy and mouthwatering.i tried this at home , my family and kid loved it. Thanks for this good posting.Your description is very nice any one can follow easily.
    All the best keep posting……….

  • Mrs. M

    I had some kielbasa in the freezer and I made this the first really chilly night. It was wonderful – and easy, too.

  • Rachel

    Saw this on twitter, it sounds scrumptious! I have a jar of leftover “clone of a pretzel dip” from allrecipes, basically equal parts honey, mustard, and raspberry preserves–do you think that would be weird to use for the honey mustard portion of your recipe? I love the dip but always end up with too much of the stuff :) Never would have thought to put it on pasta but I’m dying to try it now! We’ve loved every recipe of yours we’ve tried, thanks for such a stellar blog!

  • Thanks for your sweet words. I’m so glad you enjoy The Spoon – it is always nice to hear! I don’t see why you couldn’t use it. Is it really sweet? That might be my only concern. Give it a go, and let me know how it turns out.

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