When the weather turns cool or life gets just a little too hectic, there’s nothing better than having a go-to dinner that’s easy, satisfying, and packed with flavor. That’s exactly what this One Pot Creamy Kielbasa Pasta delivers. This hearty dish brings together smoky, savory kielbasa, tender pasta, and a creamy tomato-based sauce—all made in a single pot for the easiest cleanup ever.
Now I’ll be honest—this recipe has become a total lifesaver in our house. I first made it on a weeknight when the fridge looked almost empty, and all I had was a lonely link of kielbasa and a half-used box of penne. Little did I know that tossing those few ingredients together with some pantry staples would turn into one of our favorite weeknight meals. Since then, it’s made its way into our regular dinner rotation—and I have a feeling it’ll do the same for you!
Whether you’re feeding a crowd, looking for something cozy on a rainy day, or just craving a no-fuss dinner, this recipe checks all the boxes. So, let’s dive into how to make this comforting classic step-by-step.
Ingredients You’ll Need
Before we jump into the cooking, here’s everything you’ll need to gather:
12 ounces short pasta (penne or rotini work great)
1 pound kielbasa sausage, sliced into ½-inch rounds
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1½ cups chicken broth
½ cup heavy cream
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, but adds a nice fresh touch)
STEP 1: Brown the Kielbasa
Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add the sliced kielbasa in a single layer. Let it cook until it’s beautifully browned on both sides—this usually takes about 4 minutes per side.
This step is all about building flavor. Browning the kielbasa not only gives it a deliciously crisp edge, but it also leaves those tasty little brown bits (aka fond) in the bottom of the pot that will flavor the entire dish later. Once your sausage is browned, transfer it to a plate and set it aside.
STEP 2: Sauté the Onion and Garlic
Without wiping the pot clean (we want those flavor bits!), toss in your diced onion. Cook it for about 3 minutes, or until it softens and starts to turn translucent. Then add in your minced garlic and stir for about 30 seconds, just until it’s fragrant.
Be careful not to let the garlic burn—it can turn bitter quickly. At this point, your kitchen will already be smelling amazing!
STEP 3: Build the Sauce
Now it’s time to add some liquid gold. Pour in the entire can of diced tomatoes—juice and all—along with 1½ cups of chicken broth, ½ cup of heavy cream, and 1 teaspoon of Italian seasoning. Give it all a good stir, making sure to scrape up any of those delicious brown bits stuck to the bottom of the pot.
Season the sauce with salt and black pepper to taste. Keep in mind that kielbasa is already salty, so go easy on the salt at this stage—you can always adjust later.
Bring the mixture to a gentle simmer, just enough to get things warmed up and ready for the pasta.
STEP 4: Add the Pasta
Once your sauce is simmering, add in your uncooked pasta. Make sure to stir it around and press it down so it’s fully submerged in the liquid. This is one of my favorite things about this recipe—you don’t need to boil the pasta separately, which saves time and dishes!
Now, cover the pot and let it cook on medium-low, stirring occasionally to keep the pasta from sticking. Cook for about 12–14 minutes, or until the pasta is tender and most of the liquid has been absorbed.
One-Pot Creamy Kielbasa Pasta: Finishing Touches & Flavor Tips
Alright, let’s pick up where we left off! By now, your pasta should be perfectly tender and soaking up all that rich, creamy tomato goodness. The best part? You’re just a few minutes away from dinner being on the table.
This is where the dish really starts to come together—when the browned kielbasa gets added back in, and everything gets a final stir. Not only does this step deepen the flavor, but it also gives the sausage time to warm up again and absorb some of that saucy goodness. Let’s get to it.
STEP 5: Add the Kielbasa Back In
Once the pasta is al dente and most of the liquid has cooked down, it’s time to return the kielbasa to the pot. Stir everything together and let it simmer uncovered for another 2 to 3 minutes, just enough to warm the sausage through and let the sauce thicken slightly.
At this point, give it a quick taste. This is your moment to adjust the seasoning—add a pinch more salt or a few extra grinds of black pepper if you think it needs it. Some folks also like to toss in a dash of garlic powder or paprika for a little extra flavor kick.
STEP 6: Rest and Garnish
Once everything is combined and heated through, remove the pot from the heat and let it rest for 2 minutes. I know it’s tempting to dig right in, but this little pause helps the sauce settle and cling better to the pasta.
Right before serving, sprinkle with chopped fresh parsley if you have it. It’s optional, but that pop of green really freshens up the dish and makes it look a little more polished—even though it only took one pot and less than 30 minutes to make!
Tips to Make This Recipe Your Own
The beauty of this one-pot wonder is how customizable it is. Here are a few simple ways to tweak it based on what you have in the kitchen—or what your family loves most.
1. Use a Different Protein
Not a fan of kielbasa? No problem. You can swap in sliced and browned chicken sausage, cooked Italian sausage, or even shredded rotisserie chicken. Just make sure whatever you use is fully cooked before adding it back in.
2. Lighten It Up
Want a lighter version? Replace the heavy cream with half-and-half or a splash of milk. The sauce will still be creamy, just a little less rich.
3. Add Veggies
This dish is a great canvas for extra vegetables. Try adding spinach during the last few minutes of cooking so it wilts down into the sauce, or toss in a handful of frozen peas, bell peppers, or zucchini when you sauté the onions.
4. Spice It Up
If your crowd loves a little heat, add a pinch of red pepper flakes when you sauté the garlic. You can also serve the pasta with a drizzle of hot sauce or sprinkle of cayenne on top.
5. Choose the Right Pasta
Short pasta shapes like penne, rotini, or rigatoni are best here because they hold onto the sauce so well. Avoid long noodles like spaghetti, which don’t cook as evenly in a one-pot method.
How to Store and Reheat Leftovers
This pasta is amazing fresh, but the leftovers? Just as good. Store any extras in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or milk to loosen the sauce, since it will thicken up quite a bit as it sits.
Reheat gently on the stove over medium-low heat, or pop it in the microwave for a quick lunch that tastes just as satisfying the next day
One-Pot Creamy Kielbasa Pasta: FAQs & Final Thoughts
We’ve covered all the steps, shared a few fun variations, and hopefully made this one-pot dinner feel totally doable—even on the busiest weeknights. Before we wrap things up, let’s go through some of the most common questions that might pop up when you’re making this dish.
If you’ve been wondering whether you can swap out certain ingredients or how to make this work for special diets, I’ve got you covered.
Frequently Asked Questions
1. Can I use a different type of sausage instead of kielbasa?
Absolutely! Kielbasa has a unique smoky flavor, but this recipe works just as well with chicken sausage, smoked andouille, or even Italian sausage. Just make sure it’s fully cooked before you add it back into the pot at the end.
2. Can I make this recipe gluten-free?
Yes! Just swap the regular pasta with your favorite gluten-free short pasta (like penne or rotini). Be sure to keep an eye on the cooking time—gluten-free pasta can sometimes cook faster or break down more quickly, so stir gently and check for doneness a little earlier.
3. What can I use instead of heavy cream?
If you’re looking to lighten it up or just don’t have heavy cream on hand, you can substitute with half-and-half, whole milk, or even a dairy-free alternative like oat or almond milk. Just note that the sauce won’t be quite as rich and creamy, but it will still be delicious.
4. Can I make this dish ahead of time?
This dish is best served fresh, but it does reheat well. If you’re planning to make it ahead, slightly undercook the pasta so it doesn’t get mushy when reheated. Add a splash of broth or cream when warming it up to help loosen the sauce.
5. How can I add more vegetables to this recipe?
This dish is super versatile. Add-ins like spinach, zucchini, mushrooms, or frozen peas work great. Just toss them in during the sautéing or simmering steps so they have time to cook through without becoming too soft.
6. Why is my sauce too thick or too thin?
If your sauce feels too thick, try adding a splash of broth or milk to thin it out slightly. If it’s too thin, just let it simmer uncovered for a few extra minutes at the end to let some of the liquid cook off. The sauce will also continue to thicken a bit as it rests.
7. Can I freeze this pasta?
Technically yes, but I don’t recommend it. Cream-based sauces can separate or become grainy after freezing. If you do decide to freeze leftovers, make sure to reheat them slowly with a little added liquid for the best texture.
Final Thoughts
There’s just something so comforting about a creamy, flavorful pasta dish that comes together in one pot—and this One-Pot Creamy Kielbasa Pasta delivers every single time. It’s smoky, savory, a little bit indulgent, and so easy to pull off, even on your most hectic weeknights.
I love how this recipe makes use of simple, everyday ingredients while still feeling like something special. Plus, the fact that there’s just one pot to clean at the end? That’s a win in my book every time.
So the next time you need a meal that checks all the boxes—quick, hearty, family-friendly, and ridiculously satisfying—give this one a try. And if you do, I’d love to hear how it turned out for you! Drop a comment, share your version, or let me know if you added any fun twists of your own. Happy cooking!
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One Pot Kielbasa Pasta
Description
A hearty and flavorful dish featuring smoky kielbasa, tender pasta, and a creamy tomato sauce cooked together in a single pot for minimal cleanup and maximum taste.
Ingredients
12 ounces short pasta (penne or rotini)
1 pound kielbasa sausage, sliced into ½-inch rounds
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1½ cups chicken broth
½ cup heavy cream
1 teaspoon Italian seasoning
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, about 4 minutes per side. Transfer kielbasa to a plate and set aside.
Add the diced onion to the same pot and sauté until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Pour in the diced tomatoes with their juices, chicken broth, heavy cream, and Italian seasoning. Season with salt and pepper, then bring the mixture to a gentle simmer.
Add the uncooked pasta to the pot, pressing it down so it is submerged in the sauce. Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12–14 minutes.
Return the browned kielbasa to the pot and stir to combine. Cook for 2–3 more minutes until the sausage is heated through and the sauce has thickened to your liking.
Remove from heat and let rest for 2 minutes before serving. Garnish with chopped parsley if desired.
Notes
Adjust the creaminess by using half-and-half instead of heavy cream, or add a splash of milk for a lighter sauce. For extra heat, stir in a pinch of red pepper flakes when adding the garlic. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop with a splash of broth or cream.
