Let’s talk about dinner—the kind that doesn’t leave a mountain of dishes in the sink and still tastes like you put in way more effort than you actually did. That’s exactly what this One Pot Kielbasa Pasta delivers. It’s smoky, comforting, and packed with flavor from just one skillet and a handful of ingredients. This is the kind of recipe I love keeping in my back pocket for busy weeknights when everyone’s hungry, time is short, and you still want something that feels homemade and satisfying.
Kielbasa is the star here—its smoky flavor is the foundation for a sauce that’s part tomato-broth, part creamy comfort, and it clings to every piece of tender pasta. Toss in some sautéed onions and bell peppers, a pinch of smoked paprika, and a little garlic, and you’ve got a full-flavored meal without any fuss.
I first whipped this up on a random Tuesday night when I was staring at half a kielbasa link and an open box of pasta—because who among us hasn’t had a fridge that looks like a game of leftovers Tetris? What surprised me was how quickly everything came together in one pan. Even my picky eater cleaned her plate, and that’s saying something. Now, it’s a go-to recipe in our house, and I think it’ll become one in yours too.
Let’s dive into Part 1 of this easy one-pan wonder.
Ingredients You’ll Need:
1 pound kielbasa, sliced into ½-inch rounds
12 ounces uncooked pasta (penne, rotini, or shells work great)
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, seeded and sliced
2 cloves garlic, minced
1 (14-ounce) can diced tomatoes, undrained
2 cups low-sodium chicken broth
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional, for a bit of heat)
Salt and black pepper to taste
¼ cup heavy cream (optional)
½ cup shredded cheddar or mozzarella cheese (optional)
2 tablespoons chopped fresh parsley, for garnish
STEP 1: Brown the Kielbasa
Start by heating a tablespoon of olive oil in a large, deep skillet over medium heat. Once it’s hot, add in your kielbasa slices. Cook them for about five minutes until they start to brown at the edges. You want them to get a little bit of that golden crust—that’s where a lot of flavor builds. Once browned, remove the kielbasa from the skillet and set it aside on a plate. Don’t wipe out the skillet; you’ll want all that flavorful goodness left behind.
STEP 2: Sauté the Veggies
In the same skillet, toss in the thinly sliced onion and red bell pepper. Let them cook, stirring occasionally, until they soften and start to caramelize a bit, which should take about five minutes. These veggies are going to bring sweetness and balance to the dish, especially once the tomato broth and spices come into play. Once the onions and peppers are soft, stir in the garlic and cook for just 30 seconds or so—just long enough for it to become fragrant, but not so long that it burns.
STEP 3: Build the Base
Now it’s time to start building that one-pot sauce. Pour in the undrained can of diced tomatoes, followed by the chicken broth. Stir in the smoked paprika and, if you’re using them, the red pepper flakes. Season the mix with a pinch of salt and a few cracks of black pepper. Give everything a good stir to combine.
Raise the heat just enough to bring the mixture to a gentle boil—this is what will cook the pasta and bring all the flavors together.
STEP 4: Add the Pasta and Simmer
Once the mixture is gently bubbling, go ahead and stir in your dry pasta. Make sure the pasta is mostly submerged in the liquid. Reduce the heat to medium-low, cover the skillet with a lid, and let everything simmer for about 12 to 15 minutes.
Be sure to give it a stir every few minutes to keep the pasta from sticking to the bottom of the skillet. If the liquid gets absorbed too quickly and your pasta isn’t quite done yet, just add a splash more chicken broth or water.
One Pot Kielbasa Pasta: A Savory, Simple Skillet Dinner You’ll Love
In Part 1, we built the base of this flavorful one-skillet dinner with browned kielbasa, sautéed vegetables, and a smoky tomato-broth combo that simmered gently with your favorite pasta. Now it’s time for the final steps—the part where all those flavors come together into something creamy, comforting, and completely satisfying. This is where the skillet magic really happens.
What I love about this recipe is how flexible it is. Whether you go the extra mile and add the cream and cheese, or keep things lighter and skip them, you still end up with a hearty dish that tastes like you put way more effort into it than you did. And if you’ve got a few different veggies hanging out in the fridge, this is a great way to use them up without much thought.
So, let’s finish this skillet up, then I’ll share some easy ways to customize it to suit your family’s tastes and what you’ve got on hand.
STEP 5: Return the Kielbasa
Once your pasta is tender and most of the liquid has been absorbed, it’s time to bring back the flavor-packed kielbasa. Add the browned slices back into the skillet and give everything a good stir to combine. Let the kielbasa warm through for about 2 minutes over low heat. This step brings all that savory, smoky flavor back into the mix and ties everything together beautifully.
STEP 6: Stir in the Cream and Cheese (Optional but Recommended)
Now, here’s the part where things get extra cozy. If you’re going the creamy route, stir in ¼ cup of heavy cream. Then sprinkle in the shredded cheese—cheddar adds richness and sharpness, while mozzarella gives you that melty, stretchy finish. Either one works great, or use a little of both if you’re feeling indulgent. Stir until the cheese is melted and the sauce is creamy.
If you’re skipping the dairy, don’t worry—this dish still packs plenty of flavor without it. The broth and tomatoes give it body, and the kielbasa adds all the depth you need.
STEP 7: Taste and Finish
At this point, taste your pasta and adjust the seasoning. Maybe it needs a pinch more salt, a little more pepper, or even a dash of lemon juice for brightness (I highly recommend trying that—it really wakes up the dish). Once everything tastes just right, remove the skillet from heat and sprinkle chopped fresh parsley over the top. That little pop of green makes a big difference and brings a fresh finish to the dish.
Tips and Variations to Make It Your Own
One of the reasons this recipe stays in our regular rotation is how versatile it is. You can easily tweak it depending on what’s in your fridge, who you’re feeding, or just how much time and energy you have. Here are some of my favorite ways to switch it up:
Lighter Version: Skip the cream and cheese, or swap heavy cream for half-and-half. The tomato broth base still gives you a rich, satisfying flavor.
Use a Different Protein: Try turkey kielbasa, smoked sausage, or even cooked chicken sausage. Vegetarian versions work, too—just add a little extra seasoning.
More Veggies: Bell peppers are a classic choice, but you can also toss in mushrooms, zucchini, or spinach. Stir in tender greens at the very end so they wilt gently.
Change the Pasta: Penne, rotini, or medium shells all work well here. Just make sure it’s a variety that holds up to simmering and soaks up that sauce.
Spice It Up: Add extra red pepper flakes if your crew likes a little heat. A splash of hot sauce right before serving can also give it a nice kick.
One Pot Kielbasa Pasta: A Savory, Simple Skillet Dinner You’ll Love
Now that you’ve seen how easy it is to make this One Pot Kielbasa Pasta from start to finish, let’s take a moment to answer a few questions you might still have before diving in. Whether you’re making it for the first time or looking to customize it for your family’s preferences, these quick answers should help you feel confident and ready to get cooking.
Frequently Asked Questions
1. Can I make this ahead of time and reheat it later?
Absolutely. This pasta reheats really well. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce, and warm it on the stovetop or in the microwave.
2. What’s the best pasta shape for this dish?
Short, sturdy shapes like penne, rotini, or shells work best because they cook evenly and hold the sauce well. Avoid long noodles like spaghetti, which tend to clump in one-pot recipes.
3. Can I freeze this One Pot Kielbasa Pasta?
Technically, yes—but with a few caveats. The texture of the pasta might become a little soft after freezing and reheating. If you do freeze it, cool it completely first and store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
4. Is there a way to make this dish vegetarian?
Yes! Swap the kielbasa for a plant-based sausage or use hearty vegetables like mushrooms, zucchini, or eggplant for a meaty texture. Just adjust the seasonings and possibly add a splash of soy sauce or smoked paprika for depth.
5. How spicy is this recipe?
It’s mild as written, with just a hint of red pepper flakes (which are totally optional). If you prefer more heat, feel free to add extra red pepper flakes or stir in a few dashes of hot sauce before serving.
6. Can I use water instead of chicken broth?
You can, but you’ll lose some flavor. If you go with water, consider adding a bouillon cube or a teaspoon of chicken base for a similar depth of flavor.
7. What can I serve on the side?
This dish is a full meal on its own, but a simple green salad or some garlic bread on the side never hurts. If you want to keep things light, roasted vegetables or steamed broccoli are great options too.
Final Thoughts: Why This One Pot Pasta Deserves a Spot in Your Weekly Lineup
This One Pot Kielbasa Pasta isn’t just convenient—it’s comforting, customizable, and a total crowd-pleaser. The smoky sausage, tender pasta, and creamy tomato broth come together in under 40 minutes, and you only need one skillet to make it all happen. Whether you’re feeding a busy family on a weeknight or just craving a cozy, no-fuss dinner, this recipe delivers every single time.
I’ve made this dish more times than I can count, and every time I’m reminded why I keep coming back to it. It’s forgiving, flavorful, and flexible. You can throw it together with pantry staples and a few fridge finds—and chances are, it’ll still turn out delicious. And let’s not forget: cleanup is a breeze. One pan. That’s it.
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One Pot Kielbasa Pasta
- Author: Andrew Recipes
Description
Smoky, savory slices of kielbasa meld with tender pasta and vibrant vegetables in a single skillet for a quick, satisfying weeknight dinner. A lightly spiced tomato-broth base infuses every bite, while a touch of cream and cheese (optional) brings richness and comfort without extra cleanup.
Ingredients
1 pound kielbasa, sliced into ½-inch rounds
12 ounces uncooked pasta (penne, rotini, or shells)
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, seeded and sliced
2 cloves garlic, minced
1 (14-ounce) can diced tomatoes, undrained
2 cups low-sodium chicken broth
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
¼ cup heavy cream (optional)
½ cup shredded cheddar or mozzarella cheese (optional)
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa slices and cook until they begin to brown at the edges, about five minutes. Transfer the browned kielbasa to a plate and set aside. In the same skillet, add the onion and bell pepper and cook, stirring occasionally, until they soften and begin to caramelize, about five minutes. Stir in the garlic and cook until fragrant, about thirty seconds.
Pour in the diced tomatoes with their juices, the chicken broth, smoked paprika, and red pepper flakes. Season with a pinch of salt and black pepper. Bring the mixture to a gentle boil, then add the dry pasta. Stir to combine, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about twelve to fifteen minutes. If the liquid evaporates too quickly before the pasta is cooked, add a splash more broth or water.
Return the kielbasa to the skillet, stir to heat through, and remove from the heat. If using, stir in the heavy cream and cheese until melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.
Notes
For a lighter version, omit the cream and cheese or replace heavy cream with half-and-half. Swap in turkey kielbasa or smoked sausage for a leaner protein. Bell peppers can be replaced with zucchini or mushrooms, and spinach can be stirred in at the end for extra greens. Leftovers keep well in the refrigerator for up to three days and reheat easily on the stovetop or in the microwave. Adding a squeeze of fresh lemon juice before serving brightens the flavors.