Kielbasa and Charred Tomato Pasta with Basil
Ingredients
- 12 ounceskielbasa
- 1 poundcherry tomatoes
- 4 clovesgarlic
- ·fresh basil
- 3 tablespoonextra-virgin olive oil
- 12 ouncespasta (penne or fusilli)
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear a handful of fresh basil leaves into pieces.
- 03
Cut 1 lemon into halves for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 02
Meanwhile, halve the kielbasa lengthwise, then slice into half-moons. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add kielbasa and cook until edges brown, about 4 minutes. Transfer to a plate.
- 03
Add remaining 2 tablespoons olive oil to the same skillet. Add cherry tomatoes and cook, stirring occasionally, until blistered and soft, 5–7 minutes. Some should begin to split.
- 04
Add minced garlic and red pepper flakes. Stir constantly for 30 seconds until fragrant.
- 05
Return kielbasa to the pan. Add cooked pasta and 3/4 cup reserved pasta water. Toss gently over medium heat until the pasta is coated and the sauce clings, about 1 minute. Add more pasta water if needed for a light, silky finish.
- 06
Remove from heat. Tear in fresh basil, squeeze juice from the lemon over the top, and season with salt and pepper to taste. Serve immediately.
Spice Tips
For gentle heat, add the red pepper flakes as written. For more kick, increase to 1/2 teaspoon or stir in a pinch of cayenne at the end. If you prefer earthiness over spice, try a small pinch of smoked paprika or fresh thyme alongside the basil.
The pasta water is key—it emulsifies the oil and tomato juice into a light, silky sauce. You can add a grating of Pecorino Romano or Parmesan at the end if you like, but it's not necessary.