On Monday the kind that calls for something both comforting and quick. Starting the week with a one-pot meal feels especially rewarding simple, stress-free, and exactly what a busy Monday calls for. No chaos. No fuss. Just good ingredients doing their thing.
This Kielbasa Pasta was a bit of an experiment born from necessity, guided by flavor. The sausage was already tucked away in the fridge from Sunday’s barbecue, and a half-box of pasta sat lonely in the pantry.
With the clatter of a spoon against the pan and the savory smell of onions softening in oil, the kitchen turned cozy. This pasta hits the smoky-cheesy jackpot in under 30 minutes, the cleanup is a breeze and isn’t about perfection it’s about creating something delicious from what’s on hand.
Short Description
Smoky kielbasa, creamy cheese, and tender noodles all come together in one pot for a no-fuss, ultra-comforting dinner. This One Pot Kielbasa Pasta is ready in under 30 minutes and packed with rich, savory flavor perfect for busy weeknights.
Key Ingredients
- 1 tablespoon olive oil
- 1 pound smoked kielbasa (or turkey/chicken sausage), sliced ¼-inch thick
- 1 cup diced onion (about 1 medium onion)
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 cup canned diced tomatoes (with juice)
- 8 ounces small dry pasta (about 2 cups – penne, rotini, or shells)
- ½ cup milk or heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Finishing Ingredients
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 2 tablespoons thinly sliced scallions (green onions), for garnish
Tools Needed
- Large sauté pan or deep skillet (4–5 quart capacity)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle or spoon for serving
Cooking Instructions
Step 1: Sauté the Kielbasa and Onions
Heat the olive oil in a large sauté pan or deep skillet over medium-high heat. Once hot, add the sliced kielbasa and diced onions. Cook for about 5–6 minutes, stirring occasionally, until the sausage is golden brown and the onions are soft and translucent.
Step 2: Add Garlic
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Don’t let it burn watch for that golden edge and smell.
Step 3: Add Liquids and Pasta
Pour in the chicken broth, diced tomatoes (with their juice), milk or cream, pasta, salt, and black pepper. Stir everything together until combined.
Step 4: Simmer and Cook the Pasta
Bring the mixture to a gentle simmer. Cook uncovered for about 15 minutes, stirring every few minutes to prevent sticking. The pasta should be tender, and the liquid should reduce into a light sauce.
Step 5: Add Cheese
Remove the pan from the heat. Stir in half of the shredded Cheddar cheese until it melts and blends into the sauce, creating a creamy consistency.
Step 6: Melt the Top Layer of Cheese
Sprinkle the remaining Cheddar over the top of the pasta. Cover the pan and let it sit for 3–5 minutes, until the cheese melts into gooey, bubbly goodness.
Step 7: Garnish and Serve
Top with sliced scallions before serving. Serve hot straight from the pan with a big spoon and even bigger appetite.
Why You’ll Love This Recipe
– Full of bold, smoky flavor from the kielbasa
– Creamy, cheesy finish that’s ultra-satisfying
– One pot means minimal cleanup
– Ready in under 30 minutes
– Flexible with different sausage or pasta types
– Kid-friendly, freezer-friendly, and crowd-pleasing
Mistakes to Avoid & Solutions
Overcooking the Pasta
Stir regularly and keep an eye on the texture around the 13-minute mark. It should be al dente not mushy.
Too Much Liquid Left Over
Simmer a bit longer uncovered to let it reduce. If it’s still too soupy, add a small handful of cheese to thicken the sauce.
Cheese Curdling or Clumping
Remove from heat before adding the cheese. Stir gently so it melts evenly.
Burning the Garlic
Garlic cooks fast. Add it after the onions are done and only cook for about 30 seconds.
Choosing the Wrong Pan Size
A 4–5 quart pan is ideal. Anything smaller risks overflowing once the pasta expands.
Serving and Pairing Suggestions
– Serve it as a weeknight main dish with a side salad of arugula and cherry tomatoes.
– Pair with crusty garlic bread or a warm sourdough roll.
– For drinks: a light lager, sparkling water with lemon, or a chilled glass of white wine (like Sauvignon Blanc).
– Works well buffet-style at a casual gathering.
– Top with red pepper flakes or hot sauce if you like it spicy.
Storage and Reheating Tips
Storage: Let the pasta cool completely. Store in an airtight container in the fridge for up to 4 days.
Reheating (Microwave): Add a splash of milk or broth and heat on medium power, covered, for 2–3 minutes, stirring halfway through.
Reheating (Stovetop): Warm gently over medium-low heat with a splash of broth to revive the sauce. Stir until heated through.
Freezing: Not recommended due to the cream and cheese, which can separate when thawed.
FAQs
1. Can I use another type of sausage?
Yes! Turkey sausage, chicken sausage, or even vegan sausage works. Just make sure it’s pre-cooked and sliced thinly.
2. What if I don’t have diced tomatoes?
You can use tomato sauce (½ cup) or fresh chopped tomatoes. It may slightly alter the sauce’s consistency and flavor.
3. How can I make this healthier?
Use whole wheat pasta, low-fat milk, and turkey or chicken sausage. You can also reduce the cheese or use reduced-fat cheddar.
4. Can I add vegetables?
Absolutely. Bell peppers, spinach, or zucchini go great with the flavors. Add them in with the garlic or after the pasta simmers.
5. What’s the best pasta for this dish?
Short-cut pasta like penne, rotini, or shells work best. Avoid long pasta like spaghetti it won’t cook evenly in the sauce.
Tips & Tricks
– Stir frequently to prevent pasta from sticking to the pan.
– For extra smoky flavor, use kielbasa cooked over the grill or smoked paprika as a seasoning.
– Add a splash of Dijon mustard or hot sauce for a tangy kick.
– Let the pasta sit for a few minutes before serving so the sauce thickens further.
– Keep chopped scallions or parsley on hand for that final fresh garnish.
Recipe Variations
1. Spicy Cajun Kielbasa Pasta
Swap black pepper for ½ teaspoon Cajun seasoning.
Add ¼ teaspoon red pepper flakes with the garlic.
Use andouille sausage for a fiery, smoky flavor.
2. Creamy Veggie Kielbasa Pasta
Add 1 cup chopped bell peppers and zucchini in Step 2.
Use 1 cup low-sodium vegetable broth instead of chicken broth.
Reduce cheese to ¾ cup and stir in ½ cup fresh spinach at the end.
3. Low-Carb Version
Replace pasta with cooked cauliflower florets (add them after simmering the sauce for flavor).
Reduce broth to 1 cup to avoid watery texture.
Use turkey sausage and unsweetened almond milk.
Final Thoughts
This One Pot Kielbasa Pasta isn’t just another “quick dinner” , comfort in every bite. It makes the house smell like someone’s been cooking for hours, even when dinner’s done in under 30 minutes. It’s practical without being plain, rich without being heavy. From its creamy cheese sauce to the smoky sausage, everything comes together in harmony.
Be it a hectic Monday morning or a laid-back Friday night, this recipe always delivers. Grab that big spoon, serve it up family-style, and enjoy the kind of meal that disappears before you have a chance to pack leftovers.
One Pot Kielbasa Pasta
Print ThisIngredients
- 1 tablespoon olive oil
- 1 pound smoked kielbasa (or turkey/chicken sausage), sliced ¼-inch thick
- 1 cup diced onion (about 1 medium onion)
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 cup canned diced tomatoes (with juice)
- 8 ounces small dry pasta (about 2 cups – penne, rotini, or shells)
- ½ cup milk or heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Finishing Ingredients
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 2 tablespoons thinly sliced scallions (green onions), for garnish
Instructions
Step 1. Sauté kielbasa and onions in olive oil until the sausage is browned and the onions are soft.
Step 2. Add garlic and cook briefly until fragrant.
Step 3. Pour in broth, tomatoes, milk or cream, pasta, salt, and pepper. Stir to combine.
Step 4. Simmer uncovered for about 15 minutes, stirring occasionally, until the pasta is tender and the sauce slightly thickens.
Step 5. Stir in half the cheese until melted and creamy.
Step 6. Top with the remaining cheese, cover, and let it sit for a few minutes until bubbly and melted.
Step 7. Garnish with scallions and serve hot.
