When the day has stretched on a little too long, and the idea of cleaning multiple pots feels overwhelming, this one pot kielbasa sausage pasta steps in like an old friend. It’s the kind of dinner that wraps you up in warmth without demanding too much effort. The smoky bite of the kielbasa blends effortlessly with tender pasta, all swimming in a creamy tomato sauce that’s just rich enough to feel indulgent but still homey.
I remember the first time I made this dish—it was one of those evenings when I was distracted by a phone call and almost forgot to add the cream. Somehow, the flavors still came together perfectly, maybe because the heart of the meal is in its simplicity. The kitchen smelled like a little Italian trattoria, but without the fuss. And when I finally sat down to eat, the slightly spicy undertone from the red pepper flakes was just enough to wake up my tired taste buds without overpowering the whole dish.
What I love about this meal is how it balances ease and flavor. It’s smoky, savory, creamy, and vibrant all at once. The kind of dish that invites you to linger at the table, maybe with some crusty bread or a glass of something you like. It’s straightforward, though — and that’s kind of the point.
- Everything cooks in one pot, so cleanup is quick, which feels like a small victory on busy nights.
- The smoky kielbasa adds depth without needing a long marinating time or complicated prep.
- The creamy tomato sauce is rich but not heavy, making it satisfying for a cozy meal.
- It’s simple — and that’s kind of the point.
- You can tweak the spice level easily by adjusting the red pepper flakes, although I haven’t tested it with a lot more heat myself yet.
If you’re worried about leftovers, this pasta keeps well for a few days in the fridge and reheats nicely with a splash of broth or water to bring back its creamy texture.
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One Pot Kielbasa Sausage Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
A hearty and flavorful one pot meal featuring smoky kielbasa sausage, tender pasta, and a creamy tomato sauce, all cooked together for easy cleanup and maximum taste.
Ingredients
1 tablespoon olive oil
12 ounces kielbasa sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
2 cups chicken broth
8 ounces uncooked penne pasta
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot or deep skillet over medium heat.
Add sliced kielbasa sausage and cook for 4 to 5 minutes until browned on both sides. Remove sausage from the pot and set aside.
In the same pot, add diced onion and cook for 3 to 4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the diced tomatoes with their juice and chicken broth. Stir to combine.
Add uncooked penne pasta, dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Return the browned kielbasa to the pot and stir in heavy cream, mozzarella cheese, and Parmesan cheese.
Cook for an additional 2 to 3 minutes, stirring frequently, until the cheese is melted and the sauce is creamy.
Remove from heat and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually make this in a large, deep skillet or a medium-sized pot—something with enough room to stir without splashing everywhere. Serving it with a simple side salad or roasted veggies can round out the meal without much extra work. Sometimes I swap the penne for rigatoni or even fusilli, but I’m still figuring out how those shapes hold the sauce differently. You might also try adding a handful of spinach at the end, though I tend to forget until after it’s plated.
FAQ: Can I use a different sausage? Sure, although the smoky kielbasa is kind of the star here. What if I don’t have heavy cream? A splash of milk with a little extra cheese can work, but the sauce won’t be quite as rich. Can I freeze leftovers? It’s better fresh, but you can freeze it if you’re careful with reheating to avoid a watery sauce.
Ready to try something satisfying without the fuss? This one pot kielbasa sausage pasta might just become your go-to for busy weeknights.