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One Pot Kielbasa Pasta

One Pot Kielbasa Pasta: Quick, Creamy, and Oh-So-Satisfying

One Pot Kielbasa Pasta is a quick, creamy dish perfect for busy weeknights, combining savory kielbasa, pasta, and cheese in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or butter.
  • 1 lb Smoked Kielbasa or Turkey/Chicken Sausage Main protein source; can be swapped for any preferred sausage or omitted for a vegetarian version.
  • 1.5 cups Diced Onion Use shallots or leeks as alternatives.
  • 2 cloves Minced Garlic Garlic powder can be a substitute if fresh garlic is unavailable.
For Cooking
  • 2 cups Low-sodium Chicken Broth Substitute with vegetable broth for a vegetarian version.
  • 10 oz Diced Tomatoes Fresh chopped tomatoes or canned with added spices can be used.
  • 8 oz Dry Pasta Gluten-free pasta can be used.
For Creaminess
  • 1/2 cup Milk or Heavy Cream Can replace with coconut milk or a dairy-free alternative.
  • 1/2 teaspoon Salt Adjust based on taste preferences.
  • 1/2 teaspoon Pepper Adjust based on taste preferences.
For the Finish
  • 1 cup Shredded Cheddar Cheese Can substitute with mozzarella or Monterey Jack cheese.
  • 1/3 cup Thinly Sliced Scallions Can substitute with parsley or chives.

Equipment

  • large sauté pan

Method
 

Step‑by‑Step Instructions
  1. In a large sauté pan (4-5 quarts), heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1.5 cups of diced onion and 1 pound of sliced smoked kielbasa. Sauté for 5-7 minutes until the onions are translucent and the kielbasa begins to brown.
  2. Stir in 2 minced garlic cloves, cooking for about 30 seconds until fragrant.
  3. Pour in 2 cups of low-sodium chicken broth and one 10 oz can of diced tomatoes along with their juices. Add ½ cup of milk or heavy cream and stir well.
  4. Add 8 oz of dry small pasta to the mixture. Bring to a gentle simmer, cover and cook for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
  5. Remove the pan from heat and stir in ½ cup of shredded cheddar cheese until melted and evenly distributed.
  6. Sprinkle the remaining ½ cup of cheddar cheese on top, cover the pan, and let it sit for 2-3 minutes until the cheese is melted and bubbly.
  7. Garnish with ⅓ cup of thinly sliced scallions and serve hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat with a splash of broth or milk to restore creaminess.

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