Polish American Spaghetti Sauce
Discover a delightful twist on a classic with this Polish-American Spaghetti Sauce, a hearty and unique fusion of Italian and Polish flavors. This recipe brings kielbasa sausage and tender shredded cabbage together with rich tomato paste, crushed tomatoes, and aromatic herbs like oregano, basil, and smoked paprika for a deep, smoky undertone. Simmered to perfection, the sauce pairs beautifully with al dente spaghetti, creating a comforting dish perfect for family dinners. Generously topped with grated Parmesan cheese and a sprinkle of fresh parsley, this meal is as visually inviting as it is delicious. Ready in just under an hour and yielding six generous servings, this recipe brings together tradition and innovation in every bite! Perfect for fans of hearty dinners and creative pasta night ideas, it’s a must-try for anyone looking to elevate their spaghetti game.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces kielbasa sausage (sliced into 1/4 inch rounds)
- 1 medium yellow onion (diced)
- 2 cups green cabbage (shredded)
- 3 cloves minced garlic
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 16 ounces spaghetti pasta
- 0.5 cup parmesan cheese (grated, for topping)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced kielbasa and cook until browned on both sides, about 4-5 minutes. Transfer to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the shredded cabbage and cook until wilted, about 4-5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Add the browned kielbasa, oregano, basil, smoked paprika, salt, black pepper, and sugar. Stir well.
Bring the mixture to a gentle simmer, cover the pot, and cook for 25-30 minutes, stirring occasionally to prevent sticking.
While the sauce is simmering, cook the spaghetti pasta according to the package instructions. Drain and set aside.
Taste the sauce and adjust seasoning as necessary.
Serve the sauce over the cooked spaghetti, then top with grated Parmesan cheese and garnish with fresh parsley.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
