K - Kielbasa Pasta Medley (Sicilian Medley)

This dish was originally called Sicilian Medley.  We still have the old recipe card somewhere, it came from one of those recipe mailing subscriptions from the early 90s.  We ate it often and modified it throughout the years.  This ended up being our favorite version.  I think it originally might have called for bulk Italian sausage but we really love it with the kielbasa.

I hadn't made it in years and everybody was happy to see it back.  Eldest said I needed to make it again soon, and more often as well.  It's really good as leftovers as well, when the flavors have blended even more.

Kielbasa Pasta Medley (Sicilian Medley)
Serves 6

1 lb. Kielbasa sausage, sliced
2 14.5 oz. cans diced tomatoes
2 bell peppers, any color, sliced
1 shallot or ½ onion, peeled and sliced
3 large garlic cloves, sliced
2 tbsp tomato paste
2 tbsp minced parsley 
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes (or 1 tsp Calabrian chili paste)
 
¾-1 cup shredded Parmesan cheese
8 oz. penne pasta, cooked and drained
1 2.25 oz can sliced black olives

Preheat oven to 375º F.  

 

Cook pasta according to package directions while browning the sausage and making the sauce.

 

In a small amount of olive oil, saute the sausage in a large oven proof skillet over medium heat for 8-10 minutes, turning occasionally until browned; remove to a paper towel lined bowl. Add a drizzle of olive oil if needed to the same pan and saute the shallot or onion for a few minutes to soften.  Add the garlic and red pepper flakes or Calabrian chili paste and cook for a minute, then add the tomato paste and cook and stir until coated.  Add the canned tomatoes, the browned sausage, and the sliced peppers, parsley, and Italian seasoning. Cook and stir for 5-8 minutes or until peppers are crisp-tender and the sauce has thickened.  Remove from heat. Stir in penne and olives. Fold in half of the cheese, then sprinkle the top with the remaining cheese.  Alternatively, spoon half of the mixture into a greased 2½ quart baking dish. Sprinkle with half of the Parmesan cheese; repeat.  Cover and bake for 25 minutes or until heated through and bubbly.

 

 

I always used to make this in a casserole, but it's so much
easier just to keep it in the skillet!  Less dishes too.

 

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with K or include ingredients or methods that begin with K: 

• Food Lust People Love: Easy Chicken Kapama 
• Karen’s Kitchen Stories: Individual No Bake Key Lime Pies 
• Jolene’s Recipe Journal: Kahlua and Cream: Brown Cow Cocktail 
• Mayuri’s Jikoni: Kachhe Kele Ke Kofte 
• A Messy Kitchen: Kielbasa Pasta Medley (Sicilian Medley)
• Sneha’s Recipe: Kondakadalai Sundal / Chickpeas Sundal
• Mildly Indian: Kholrabi Pasta 
• Blogghetti: Brown Sugar and Ketchup Pork Chops 
• A Day in the Life on the Farm: Baby Kale Salad with Steak and Citrus Vinaigrette
• Magical Ingredients: Kabocha Methi Garlic Rolls