I don’t know about you, but by the time 5:30 PM rolls around on a Tuesday, my motivation to juggle multiple pots, pans, and dirty dishes has officially left the building. This creamy one-pot kielbasa pasta—a lifesaver for busy weeknights and anyone who craves comforting, flavorful food without the fuss. With just a handful of pantry and fridge basics, you’ll have tender pasta bathed in a luscious tomato-cream broth, studded with smoky sausage and topped with gooey Cheddar. Trust me, the minimal cleanup alone makes it worth the five-star dinner vibes.

I first stumbled upon this recipe when a friend brought over a skillet full of it for a casual game night. One bite in, I was sold: the kielbasa’s charred edges, the slightly sweet onion, and that quick-melt cheese finish all combined into something way more than the sum of its parts. Back home, I tweaked the ratios to suit my taste—adding just enough cream to keep things silky without weighing down the bright tomato notes. Now, it’s my go-to when I need a satisfying meal on the table in under half an hour.

Before we get started, gather your ingredients so nothing slows you down once the pan is hot.

Ingredients

• 15 ml olive oil

• 450 g smoked kielbasa, sliced 0.5 cm thick (turkey or chicken sausage also works)

• 225 g yellow or sweet onion, diced

• 2 garlic cloves, minced

• 480 ml low-sodium chicken broth

• 1 can (283 g) diced tomatoes, undrained

• 225 g small-shaped dry pasta (penne, shells, etc.)

• 120 ml milk or heavy cream

• 2.5 ml salt

• 2.5 ml ground black pepper

Finishing Ingredients

• 100 g shredded Cheddar cheese

• 15 g thinly sliced scallions (green parts only), for garnish

Step 1: Heat the Pan

Place a 4–5 L sauté pan or large skillet over medium-high heat. Add the olive oil and give it a few seconds to shimmer—that’s your cue that the pan is hot and ready to go.

Step 2: Brown the Kielbasa & Onions

Toss in the sliced kielbasa and diced onion. Let them sizzle, stirring occasionally, until the sausage edges develop a golden crust and the onions turn translucent. This should take about 5–6 minutes. As the sausage browns, it releases its smoky fat, infusing the onions with flavor—so don’t rush this stage.

Step 3: Add the Garlic

Push the kielbasa and onions to one side of the pan (or briefly lift them out), then stir in the minced garlic. Cook for just 30 seconds, until you can smell its fragrant warmth. Be careful not to let it brown; burnt garlic can turn bitter and will compete with the sweet tomato base we’re aiming for.

Step 4: Build the Sauce

1. Add the liquids: Pour in the 480 ml of low-sodium chicken broth and the entire can of diced tomatoes (juice included). These two form the backbone of your sauce—bright, tangy tomato flavor married to savory broth.

2. Pour in the dairy: Add 120 ml of milk or heavy cream. If you prefer a lighter finish, go for milk; for an ultra-silky texture, heavy cream is your friend.

3. Season and stir: Sprinkle in 2.5 ml each of salt and freshly ground black pepper. Stir in the dry pasta so each piece is nestled into liquid. A good stir now ensures even cooking and prevents any pasta from clumping together.

Tip: If you notice your skillet is a little shallow for all that liquid plus pasta, you can swap in a wider four-quart sauté pan or simply add a splash more broth. The goal is a gentle simmer, not a boil-over!

Step 5: Simmer to Perfection

1. Bring to a gentle simmer: Turn the heat up just until you see small bubbles across the surface—this usually takes a minute or two.

2. Cook uncovered: Let the mixture bubble away, stirring every 2–3 minutes. This frequent stirring does three things:

   • Prevents the pasta from sticking to the bottom

   • Ensures even cooking

   • Allows the liquid to reduce just enough to become saucy (about 15 minutes total)

3. Check for doneness: After 12 minutes, taste a piece of pasta. You’re aiming for al dente—tender but with a slight chew. If it needs another minute or two, keep simmering, but watch closely so you don’t end up with mush.

Tip: Different pasta shapes and brands vary in cook time. If yours lists 11 minutes on the box, start checking at 10. For extra-saucy pasta, remove from heat a minute early; it will continue to absorb liquid off the stove.

Step 6: Melt in the Cheese

1. Remove from heat: Once your pasta is al dente and the sauce has thickened, turn off the burner.

2. Stir in half the Cheddar: Add about 50 g of shredded Cheddar cheese directly to the hot pasta. Use a wooden spoon or heat-proof spatula to fold it in until it disappears into silky strands. This step adds depth of flavor without overwhelming the tomato base.

Tip: For an even more complex flavor, swap half the Cheddar for Gruyère or smoked Gouda. You’ll get that wonderful smoky nuttiness that works beautifully with the kielbasa.

Step 7: Finish Under Cover

1. Top with remaining cheese: Sprinkle the last 50 g of Cheddar evenly over the surface.

2. Cover and rest: Place the lid on your skillet and let it stand off the heat for 2–3 minutes. During this time, the residual warmth melts the cheese into a golden, bubbly blanket.

3. Garnish & serve: Lift the lid, scatter your thinly sliced scallions on top, and serve straight from the pot. The scallions add a fresh pop of color and just enough bite to cut through the richness.

Tip: If you like a touch of heat, add a pinch of red pepper flakes either when you stir in the cream (Step 4) or as a final garnish. A little kick complements the smoky sausage beautifully.

Frequently Asked Questions

1. Can I make this ahead of time?

Absolutely. You can cook the pasta through Step 5 (the simmer) and let it cool. Store it in an airtight container in the refrigerator for up to 2 days. When you’re ready, reheat gently in a skillet with a splash of broth or milk, then proceed with the cheese steps for that fresh-off-the-stove finish.

2. What other sausages work?

Smoked kielbasa is classic, but feel free to swap in turkey, chicken, or even a spicy Andouille for extra kick. If using raw sausage, brown it thoroughly and ensure it’s cooked through before adding liquids. Vegetarian sausages can work too—just look for ones with good seasoning.

3. Can I use a different pasta shape or gluten-free pasta?

Yes! Small shapes like penne, shells, or fusilli all cradle the sauce nicely. Gluten-free pasta works, though it may absorb liquid differently—start checking for doneness a minute or two earlier, and be ready to add a tablespoon or two of extra broth if it looks too thick.

4. How should I store and reheat leftovers?

Leftovers keep well in the fridge for 2–3 days. Reheat over medium-low heat in a skillet, adding a little milk or broth to loosen the sauce. Stir frequently to prevent sticking. If the pasta seems overcooked, a quick warming in the oven (covered with foil) can help redistribute moisture more evenly.

5. Can I freeze this dish?

You can, but keep in mind that dairy- and pasta-based dishes sometimes change texture after freezing. For best results, freeze right after the simmer (before adding cheese), then thaw overnight in the fridge. Reheat gently, stir in cheese just before serving, and top with fresh scallions.

6. How can I make it spicier?

Stir in ¼–½ teaspoon of red pepper flakes when you build the sauce, or top each serving with a few dashes of hot sauce. If you use a spicy sausage variety, taste the simmering broth before adding extra heat so you don’t overdo it.

7. Is there a lighter version?

Swap heavy cream for whole or 2% milk, and use a moderate amount of cheese. You can also stir in a handful of fresh spinach or baby kale toward the end of the simmer to boost the veggie factor without adding much prep time.

Conclusion

There you have it—a comforting, flavorful one-pot meal that comes together in about 30 minutes and leaves you with barely a sink full of dishes. Whether you’re feeding family on a busy weeknight or hosting friends for an impromptu dinner, this creamy kielbasa pasta hits all the right notes: smoky, savory, and just a little indulgent.

I hope you give this recipe a try, tailoring it to your taste—maybe adding mushrooms, swapping cheeses, or playing with spice levels. When you do, drop a comment below and let me know what variations you loved. And if you snap a photo, tag it #OnePotKielbasaPasta so we can all admire your skillet masterpiece. Happy cooking!

One Pot Kielbasa Pasta

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• Author: Mark's Recipe
• Total Time: 30 minutes

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Description

A hearty, all-in-one skillet meal featuring smoky kielbasa, tender pasta, and a creamy tomato broth—ready in about 30 minutes with minimal cleanup.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 15 ml olive oil
• 450 g smoked kielbasa (or turkey/chicken sausage), sliced 0.5 cm thick
• 225 g yellow or sweet onion, diced
• 2 garlic cloves, minced
• 480 ml low-sodium chicken broth
• 283 g (1 can) diced tomatoes, undrained
• 225 g small-shaped dry pasta (e.g. penne, shells)
• 120 ml milk or heavy cream
• 2.5 ml salt
• 2.5 ml ground black pepper

Finishing Ingredients

• 100 g shredded Cheddar cheese
• 15 g thinly sliced scallions (green parts only), for garnish

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Instructions

1️⃣ Heat the pan:
Pour the olive oil into a 4–5 L sauté pan or large skillet and set over medium-high heat.

2️⃣ Brown the kielbasa & onions:
Add the sliced kielbasa and diced onion. Sauté, stirring occasionally, until the sausage edges are golden and the onions turn translucent (about 5–6 minutes).

3️⃣ Add garlic:
Stir in the minced garlic and cook for 30 seconds more, just until fragrant—avoid browning.

4️⃣ Build the sauce:
Pour in the chicken broth, diced tomatoes (with their juice), and milk or cream. Stir in the dry pasta, salt, and pepper until everything is evenly distributed.

5️⃣ Simmer:
Bring the mixture to a gentle simmer. Cook uncovered for 15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and the liquid has thickened into a saucy consistency.

6️⃣ Melt in cheese:
Remove the pan from heat. Stir in half of the shredded Cheddar until fully melted and integrated.

7️⃣ Finish under cover:
Sprinkle the remaining Cheddar on top. Cover the pan and let stand for 2–3 minutes off the heat, until the cheese becomes golden, bubbly, and slightly stretchy.

8️⃣ Garnish & serve:
Uncover, sprinkle with sliced scallions, and serve straight from the pot while hot.

Notes

• Pasta choice: Small shapes like penne, shells, or farfalle work best, as they cook evenly in the sauce and hold on to the broth.
• Creaminess level: Swap milk for heavy cream for a richer finish, or use half-and-half for a lighter touch.
• Make it spicy: Add a pinch of red-pepper flakes when sautéing the garlic for a subtle kick.

• Prep Time: 10 minutes 
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4