Creamy Kielbasa Smoked Sausage Pasta

In a large pot, boil the pasta in salted water until al dente according to the package directions. Drain and set aside.

Meanwhile, in a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced Kielbasa and cook until lightly browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside on a paper towel-lined plate.

In the same skillet, add the diced onion and bell peppers. Cook over medium to medium high heat until the veggies are softened and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the diced tomatoes with their juice. Simmer for 5 minutes, stirring occasionally.

Stir in the heavy cream and grated parmesan cheese. Simmer for 3-4 minutes, or until the sauce thickens slightly.

Return the cooked Kielbasa to the skillet along with the cooked penne pasta, salt, and pepper. Toss until the pasta is evenly coated with the sauce. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.