Savory One Pot Kielbasa Pasta

This one pot kielbasa pasta combines savory smoked sausage with tender pasta and a creamy tomato sauce, all cooked in a single pan for maximum flavor and minimal cleanup. The dish comes together in just 30 minutes, making it perfect for busy weeknights when you need something satisfying but don't have hours to spend in the kitchen.

I first made this dish when I needed a quick dinner solution after a long workday. What started as a simple pantry cleanout has become one of my family's most requested meals. The way the pasta soaks up all the flavors while cooking directly in the sauce creates a depth that tastes like it took hours to develop.

Ingredients

• Olive oil: creates the base for sautéing and adds a touch of richness to the finished dish
• Smoked kielbasa: provides a deep, smoky flavor that infuses the entire dish. Look for one with a firm texture and good marbling
• Diced onion: adds sweetness as it caramelizes. Yellow or white onions work best here
• Garlic cloves: fresh minced garlic provides aromatic depth. Always use fresh rather than pre minced for the best flavor
• Low sodium chicken broth: forms the cooking liquid for the pasta while adding savory notes
• Canned diced tomatoes: add acidity and brightness. Fire roasted varieties work wonderfully for extra depth
• Dry pasta: small shapes like rotini, shells, or farfalle work best as they catch the sauce effectively
• Milk or heavy cream: creates a silky richness. Heavy cream will yield a more luxurious texture
• Salt and pepper: basic but essential seasonings that highlight all other flavors
• Shredded cheddar cheese: adds creaminess and tang. Use a medium or sharp variety for best results
• Scallions: provide a fresh, mild onion flavor and bright color contrast as a garnish

Step-by-Step Instructions

Heat the Pan:

Add olive oil to a 4 5 quart saute pan over medium high heat. Allow the oil to fully heat until it shimmers but doesn't smoke. This ensures proper browning of the kielbasa.

Brown the Kielbasa and Onions:

Add the sliced kielbasa and diced onions to the hot pan. Sauté for about 5 7 minutes, stirring occasionally until the sausage develops a golden brown crust and the onions become translucent and start to caramelize. This step builds the foundation of flavor for the entire dish.

Add Aromatics:

Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it will become bitter. You'll know it's ready when you can smell its sweet aroma rising from the pan.

Combine Liquid Ingredients:

Pour in the chicken broth, diced tomatoes with their juice, and heavy cream or milk. Stir to combine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits contain concentrated flavor that will enrich your sauce.

Add Pasta and Seasonings:

Add the dry pasta directly to the liquid in the pan along with salt and pepper. Stir to ensure all pasta is submerged in the liquid. The pasta will cook directly in the sauce, absorbing all the flavors as it softens.

Simmer to Perfection:

Bring the mixture to a gentle simmer, then reduce heat to medium low. Cover and cook for 15 minutes, stirring occasionally to prevent sticking. The pasta is done when it's tender but still has a slight bite. The sauce will thicken as the pasta releases its starch.

Add Cheese:

Remove the pan from heat and stir in half of the shredded cheddar cheese until melted and incorporated. The residual heat will melt the cheese without causing it to separate.

Final Touches:

Sprinkle the remaining cheese over the top and cover the pan until the cheese melts and becomes slightly bubbly with some spotty browning. This creates a delicious cheesy crust on top of your pasta.

Garnish and Serve:

Finish with a generous sprinkle of sliced scallions for color, freshness, and a mild onion flavor that complements the rich dish. Serve immediately while hot and cheese is at its melty best.

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The kielbasa is truly the star ingredient in this recipe. I discovered the difference quality makes when I tried it with a locally made smoked kielbasa from our farmers market. The depth of flavor was incredible and transformed this simple dish into something that tastes far more complex than its ingredients suggest.

Recipe FAQs

→ Can I use a different type of sausage?

Yes! While kielbasa provides a distinctive smoky flavor, you can substitute any smoked sausage. The recipe specifically mentions turkey or chicken sausage as alternatives for a lighter option. Italian sausage, chorizo, or andouille would also work well, though they'll each bring a different flavor profile to the dish.

→ What type of pasta works best in this dish?

Small pasta shapes that cook in approximately 7-9 minutes work best. Good options include rotini, penne, shells, farfalle (bow ties), or elbow macaroni. These shapes hold up well during the simmering process and catch the sauce effectively.

→ Can I make this dish dairy-free?

Yes, you can adapt this to be dairy-free. Replace the milk or heavy cream with unsweetened dairy-free alternatives like almond, oat, or coconut milk. Omit the cheese or use a dairy-free cheese alternative. The dish will have a slightly different flavor but will still be delicious.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat portions in the microwave, covered, for 1-2 minutes or until heated through. You may need to add a splash of water or broth if the pasta has absorbed most of the sauce during storage.

→ Can I add vegetables to this dish?

Absolutely! Bell peppers, spinach, kale, peas, or broccoli would make excellent additions. Add firmer vegetables like bell peppers with the onions, and quick-cooking greens like spinach in the last few minutes of cooking. Frozen peas can be stirred in just before adding the cheese.

→ Is this dish freezer-friendly?

While you can freeze this dish, the pasta may become softer when thawed and reheated. If planning to freeze, consider slightly undercooking the pasta. Freeze in airtight containers for up to 2-3 months and thaw overnight in the refrigerator before reheating.