Kielbasa & Apple Rigatoni

I love Kielbasa for breakfast, but we rarely eat it for dinner.  But all that is about to change with my Kielbasa & Apple Rigatoni.  Cheesy, creamy, with bright pops of apple to balance the rich sausage.  It’s happiness in a bowl.

Kielbasa & Apple Rigatoni | White Lights on Wednesday

Now stay with me on this one.  Here’s the logic.  Pork + apples = friends.  Kielbasa is pork, and yummy.  Therefore kielbasa + apples = friends.  And it’s true!  This pasta is so freaking good.  Mike looked at me like I was a little crazy when I presented him and bowl, but as usual, he was pleasantly surprised.  He just needs to remember I’m a damn good cook and go with it.

Kielbasa & Apple Rigatoni | White Lights on WednesdayKielbasa & Apple Rigatoni | White Lights on Wednesday

I’m totally going to remake this dish as an omelette soon.  The cheese, kielbasa, and apple all tucked in a fluffy egg blanket.  I’m all over it!

Guilty confession for the week: I bought two new cookbooks that are amazing, and I’ve run out of room in the cabinet the cookbooks are in.  They need more room.  *sigh*  I think I need to build Mike a bar and take over the upper pantry shelves again.  Wish me luck!

Kielbasa & Apple Rigatoni | White Lights on Wednesday

One Year Ago: How to Properly Care for Your Cast Iron Skillet

Kielbasa & Apple Rigatoni
Prep time
Cook time
Total time
Serves: 4 to 6
  • 14 ounces Kielbasa sausage, cut into 1/2" thick slices
  • 1 pound rigatoni
  • 3 gala apples, cored and diced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 3 cups shredded sharp cheddar cheese
  • Salt and pepper
  1. Bring a large pot of water to a boil. Season generously with salt. Add rigatoni and cook until al dente according to package directions. Drain; return to pot and cover.
  2. Heat a large skillet over medium-high heat. Add sausage. Cook until well browned on both sides, about 5 minutes. Remove sausage to a bowl;set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Once butter is melted, add flour and whisk to combine. Cook for 1 minute. Slowly pour in milk while whisking to prevent any lumps from forming. Bring sauce to a simmer, whisking often. Once bubbling, add cheese. Stir until cheese is melted. Season with salt and pepper to taste.
  4. Pour sauce over cooked pasta, add kielbasa and half the apples. Stir to combine. Portion pasta, and top with remaining apples - distributing evenly among the dishes. Serve immediately.


Kielbasa & Apple Rigatoni | White Lights on Wednesday


  1. says

    I wouldn’t have thought to pair kielbasa with apple, but I totally get the pork and apple thing. Makes sense! I like the looks of that creamy, cheesy sauce. Thanks for linking, Julie!

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