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This spicy Sriracha Cream Sauce with Kielbasa is total comfort food and is on the table in under 30 minutes, including the pasta!
I’ve been makin’ this creamy sriracha pasta sauce for a couple years now and it’s always a hit. I’ve been known to make it just for me for lunch while the kids are at school and then dig into a big hearty bowl of this comforting pasta. The spicy sriracha with the fresh zucchini, kielbasa, and pasta is absolutely amazing! In fact, it’s more than amazing….it’s perfect!
I usually can’t wait so I eat it fresh from the pan, but I have dumped everything into a baking dish, sprinkled with a little fresh grated parmesan cheese, popped it into the oven for a 10 minutes or so to create a Parmesan Sriracha Cream Sauce Pasta Bake. So delicious.
Adding kielbasa to pasta is a treat for my family. It’s a change from the normal ground beef, shrimp, meatballs, or Italian sausage that are our go-to protein options for pasta. I slice and pre-cook the kielbasa before adding to to the sauce because having that caramelized bits of kielbasa is so delicious and adds tons of flavor.
How to Make Creamy Sriracha Sauce
To make a sriracha cream sauce, add oil to pan with flour and stir together over medium high heat, making a roux (like you would for gravy or mac & cheese). Cook flour mixture for 1-2 minutes, stirring often. Add minced garlic and salt.
Lower heat to low and slowly pour in milk while constantly stirring. Keep stirring and work out any lumps that may have formed. Once lumps are gone, turn heat up to medium high and bring to a slow boil. Sauce will begin to thicken and keep stirring for 30 seconds-1 minute. Remove from heat and stir in several tablespoons sriracha sauce. Taste and add additional salt and pepper if needed.
Love spicy comfort food? Check out my Spicy Shrimp Alfredo or this Grilled Cumin Lime Chicken.
Sriracha Cream Sauce with Kielbasa
This spicy Sriracha Cream Sauce with Kielbasa is total comfort food and is on the table in under 30 minutes, including the pasta!
Ingredients
- 1 16 ounce box penne pasta (cooked)
- 2 medium zucchini (ends removed and sliced into half inch thick rings)
- 1 Kielbasa sausage (sliced into bite sized pieces)
- 5 tablespoons extra virgin olive oil, divided
- 4 tablespoons flour
- 2 cups milk
- 1 teaspoon minced garlic (~ 2 cloves)
- ¼ cup sriracha sauce
- salt & pepper
- sliced green onions, opt
Instructions
- While pasta cooks, in a large, oven-safe, skillet, heat 1 tablespoon oil. Add zucchini slices to hot oil and let gently brown and cook slightly. Only a minute or two per side. Remove from pan and set aside. Add sliced kielbasa to pan and brown on both sides, about 2-3 minutes per side. Remove from pan.
- Add remaining 4 tablespoons oil to pan with flour and stir together over medium high heat. Cook flour mixture for 1-2 minutes, stirring often. Add minced garlic and ½ teaspoon salt.
- Lower heat to low and slowly pour in milk while constantly stirring. Keep stirring and work out any lumps that may have formed. Once lumps are gone, turn heat up to medium high and bring to a slow boil. Sauce will begin to thicken and keep stirring for 30 seconds-1 minute. Remove from heat and stir in sriracha sauce. Taste and add additional salt and pepper, if needed.
- Stir in cooked zucchini, kielbasa, and pasta.
- Add chopped green onions as a garnish.
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