One Pot Kielbasa Pasta

This hearty one pot kielbasa pasta has become my go to solution for those chaotic weeknight dinners when everyone is hungry but time is short. The smoky sausage pairs beautifully with tender pasta in a creamy tomato base that gets its richness from melted cheddar cheese. What started as a desperate attempt to use up leftover kielbasa has turned into one of our most requested family meals.

I discovered this recipe during a particularly hectic soccer season when I needed something satisfying that could be on the table fast. Now my teenagers actually cheer when they see me pulling out the kielbasa from the fridge because they know what's coming for dinner.

Ingredients

• 1 tablespoon olive oil: for cooking the sausage and building flavor
• 1 pound smoked kielbasa or turkey chicken sausage sliced ¼ inch thick: provides the protein and smoky backbone
• 1 cup diced onion about 1 medium onion: adds sweetness and depth
• 2 garlic cloves minced: brings aromatic warmth
• 2 cups low sodium chicken broth: creates the cooking liquid for pasta
• 1 cup canned diced tomatoes with juice: adds acidity and richness
• 8 ounces small dry pasta about 2 cups penne rotini or shells work well:
• ½ cup milk or heavy cream: for creaminess
• ½ teaspoon salt and ½ teaspoon ground black pepper: for seasoning
• 1 cup shredded Cheddar cheese about 4 ounces: for melty goodness
• 2 tablespoons thinly sliced scallions green onions: for fresh garnish

Step by Step Instructions

Heat Oil:

Add olive oil to a 4 to 5 quart sauté pan or deep skillet over medium high heat. Let the oil shimmer slightly before adding the sausage which ensures proper browning.

Cook Sausage and Onion:

Add sliced kielbasa and diced onion to the hot oil. Cook stirring occasionally for about 5 to 7 minutes until sausage develops golden brown edges and onions become soft and translucent. This browning step is crucial for building deep flavor.

Add Garlic:

Stir in minced garlic and cook for about 30 seconds until fragrant. Be careful not to let the garlic burn as it can turn bitter quickly.

Simmer Pasta Mixture:

Add chicken broth diced tomatoes with their juice milk or cream pasta salt and pepper. Stir everything together to ensure even distribution. The liquid should just barely cover the pasta.

Cook Until Tender:

Bring the mixture to a gentle simmer then reduce heat to medium low. Cook uncovered for about 15 minutes stirring occasionally to prevent sticking. The pasta should be tender and the sauce slightly thickened when done.

Add Cheese:

Remove the pan from heat completely. Stir in half of the shredded Cheddar cheese until it melts and becomes incorporated throughout the dish.

Melt and Finish:

Sprinkle the remaining cheese evenly over the top. Cover the pan with a lid and let it sit for 3 to 4 minutes until the cheese melts and becomes bubbly on top.

Garnish and Serve:

Remove the lid and sprinkle sliced scallions over the melted cheese. Serve immediately while hot and the cheese is still gooey.

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You Must Know

My favorite part about this dish is how the starch from the pasta naturally thickens the sauce without needing any flour or cornstarch. I learned this technique from my Italian neighbor who insisted that good pasta dishes should never need artificial thickeners.

Storage and Leftovers

Store leftover kielbasa pasta in the refrigerator for up to 4 days in an airtight container. When reheating add a splash of milk or broth to restore the creamy consistency as the pasta tends to absorb liquid while sitting. For freezing portion into individual containers and thaw overnight in the refrigerator before reheating. The dish maintains its flavor well though the pasta may be slightly softer after freezing.

Ingredient Substitutions

Feel free to swap the kielbasa for any fully cooked sausage including Italian sausage chorizo or even leftover grilled bratwurst. For a vegetarian version use plant based sausage or skip the meat entirely and add extra vegetables like bell peppers or mushrooms. Heavy cream can be substituted with half and half or even whole milk though the sauce will be less rich. Different cheese varieties work well too try Monterey Jack for mildness or pepper jack for heat.

Serving Suggestions

This pasta pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. Crusty bread or garlic bread makes an excellent accompaniment for soaking up any remaining sauce. For extra vegetables consider serving with steamed broccoli or roasted Brussels sprouts. A glass of medium bodied red wine like Merlot or Chianti complements the smoky sausage flavors beautifully for adult diners.

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Cultural Background

One pot pasta dishes have roots in Italian American cooking where busy families needed hearty meals that could be prepared quickly with minimal cleanup. This particular combination draws inspiration from classic comfort food traditions while incorporating the convenience of modern cooking techniques. The use of kielbasa reflects the melting pot nature of American cuisine where Polish sausage meets Italian pasta in perfect harmony.

Recipe FAQs

→ Can I use turkey or chicken sausage instead of kielbasa?

Yes, turkey or chicken sausage works well and keeps the dish lighter while preserving the savory flavor.

→ What pasta shapes work best for this dish?

Small shapes like penne, rotini, or shells are ideal since they cook evenly and hold the sauce well.

→ Can I substitute heavy cream with milk?

Yes, both milk and heavy cream are suitable. Heavy cream gives a richer result, while milk keeps it lighter.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

→ Can this be made ahead of time?

Yes, it's great for meal prep. Cook fully, cool, and store. Add a splash of broth or milk when reheating to refresh the sauce.