Save This
Whenever I’m too tired to want to stand in the kitchen but still crave something cozy, this one-pan kielbasa pasta steps up every time. Smoky sausage mixed with a creamy, tomato-rich sauce makes something way more delicious than it should be for how little effort it takes.
This idea popped up during one of my busiest weeks—I seriously just needed a fast dinner that wasn’t going to stress me out. After one bite my family demanded it often. Now it’s what I lean on for a filling meal that takes hardly any time or thought.
Irresistible Ingredients
- Scallions, thinly sliced for a fresh pop at the end and extra color
- Shredded cheddar cheese—melty cheesy sauce and a bubbly top when it’s done
- Salt and black pepper so all the other flavors stand out better
- Milk or cream makes everything nice and silky
- Small dry pasta soaks up the sauce just right as it cooks in the pan
- Canned diced tomatoes give acidity and juicy bites all throughout
- Chicken broth (low sodium) brings a rich, seasoned base and enough liquid for the pasta
- Minced garlic cloves for a punch of classic flavor as soon as they hit the pan
- Diced onion—sweeter and more complex after sautéing
- Smoked kielbasa sausage does all the heavy lifting with its deep, smoky taste
- Olive oil for cooking it all in one spot and giving a perfect sear
Simple How-To Steps
- Toss Some Garnish
- Once it’s cheesy and bubbly, scatter scallions over the top and dish it out while it’s piping hot.
- Make That Cheese Melt
- Sprinkle on the rest of your cheddar, put a lid on, and let the heat finish melting the cheese in a couple minutes.
- Get Cheesy Inside
- Take the pan off the burner and stir in half the cheddar so it melts smoothly. Now your sauce will feel super creamy.
- Let It Simmer
- Bring everything to a gentle bubble and let it cook, uncovered, about 15 minutes. Stir now and then. Watch for the sauce to thicken and pasta to turn tender.
- Add All the Liquid Goods
- Dump in broth, tomatoes (with their juice), milk or cream, your pasta, plus salt and pepper. Stir everything so the pasta’s covered and cooks evenly.
- Wake Up the Pan With Garlic
- Stir in minced garlic for about half a minute, but don’t let it brown. You’ll smell it bloom right away.
- Sizzle the Sausage and Onion
- Add your kielbasa and onion to the hot oil. Brown sausage till it gets crusty and onion goes nice and see-through—usually about 5 to 7 minutes.
- Heat It Up
- Drizzle some olive oil into a big pan and warm over medium-high till it glistens. It shouldn’t smoke, just shimmer.
Save This
The real magic in this dish comes from taking a few minutes to get the kielbasa nice and crispy first. My grandma always said browned meat is the secret to anything delicious in a single pot. When I tried to hurry it up once, it just didn’t hit that same rich mark.
Pasta Picks
Go for stuff like penne, shells, or rotini when you make this. Those shapes grab the sauce and cook through just right. If you use long pasta like spaghetti, it’ll cook weird and uneven. When the pasta sits, it keeps drinking up the sauce, so if you want things extra saucy, have more broth ready to splash in before you eat.
Switch It Up
Totally flexible—swap the kielbasa for any sausage you’ve got, or even something like smoked tofu if you’re skipping meat. Toss in veggies like mushrooms, bell peppers, or spinach whenever you want. Want spicier? A pinch of chili flakes with the garlic or swapping cheddar for pepper jack does the trick. That’s the fun of one-pan cooking—taste and switch things as you go.
Tasty Pairings
This is bold enough to eat alone, but adding a crisp green salad with vinaigrette really helps cut through the richness. When you need a full-dinner vibe, garlic bread to mop up any creamy sauce is perfect. For friends or family get-togethers, I just put the pan in the middle of the table with scallions and cheese so people can grab what they want. The pan holds its heat for ages too.
Save This
Common Queries
- → What kind of sausage is best for this?
Choose smoked kielbasa for a great flavor, or try chicken or turkey sausage for a lighter twist.
- → Can I swap in a different pasta shape?
Of course! Use options like rotini, shells, or penne. Just keep an eye on the cooking time to fit the pasta.
- → How can I make a dairy-free version?
Replace dairy with something like cashew cream or coconut milk to skip the dairy while keeping it creamy.
- → What’s a good way to make it spicy?
Add a sprinkle of chili flakes or pour in a bit of hot sauce along with the liquids for some heat.
- → Can I prep this ahead of time?
It tastes best fresh, but leftovers can stay in the fridge for 3 days. Reheat on the stove or in the microwave until warm.