Creamy Kielbasa One-Pan Pasta

This one-pan creamy kielbasa pasta is my secret weapon for chaotic weeknights. It delivers a warm, cheesy, and deeply satisfying meal without leaving a mountain of dishes in the sink, combining smoky sausage, tender pasta, and a rich sauce all in one skillet.

I first threw this together on a night when I had almost no time, and it was such a hit with my family that it’s now a permanent part of our meal rotation.

Ingredients

• One tablespoon olive oil: a simple, clean oil to get everything started
• One onion diced: this creates the aromatic foundation of the sauce, so don't skip it
• One pound smoked kielbasa sausage sliced: find a good quality, well smoked one for the best flavor
• Two cloves garlic minced: for that essential savory depth that makes the dish pop
• One 14.5 ounce can diced tomatoes undrained: the juice is key to building the sauce
• Four cups low sodium chicken broth: this cooks the pasta and thins the sauce perfectly
• One cup milk or heavy cream: for that signature creamy texture, choose cream for a richer result
• One pound dry small pasta: penne, elbows, or rotini work great as they catch the sauce
• Salt and pepper to taste: always season as you go for the best results
• Two cups shredded cheddar cheese divided: because more cheese is always better
• Two scallions thinly sliced: for a fresh, oniony bite at the end

Step-by-Step Instructions

Sauté the Sausage and Aromatics:

Heat the olive oil in a large skillet over medium high heat. Add the sliced kielbasa and diced onions. Cook them for about 5 minutes, stirring occasionally, until the onions soften and get a little translucent and the sausage is nicely browned on the edges. This browning step is where the deep flavor begins.

Bloom the Garlic:

Stir in the minced garlic and cook for just 30 seconds. You'll know it's ready when you can smell that wonderful garlic fragrance. Be careful not to let it burn, as it can turn bitter quickly.

Build the Sauce and Cook the Pasta:

Pour in the chicken broth, the entire can of diced tomatoes with its juice, and the milk or cream. Then, add the dry pasta, salt, and pepper. Give everything a good stir to combine and make sure the pasta is mostly submerged in the liquid.

Simmer to Perfection:

Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the skillet with a lid. Let it simmer gently for about 15 minutes. It's a good idea to stir it once or twice during this time to prevent any pasta from sticking to the bottom of the pan. The pasta is done when it's tender and has absorbed most of the liquid.

Create the Creamy Finish:

Turn off the heat completely. Stir in one cup of the shredded cheddar cheese, mixing until it has fully melted into the sauce, making it incredibly creamy and luscious. Sprinkle the remaining cup of cheese evenly over the top, then place the lid back on the skillet for a few minutes to let the residual heat melt it into a gooey, irresistible topping.

Garnish and Serve:

Top the pasta with the thinly sliced scallions for a touch of freshness and color, then serve it hot, straight from the skillet.

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My favorite ingredient here is the smoked kielbasa. The way it crisps up and releases its smoky flavor into the entire dish is just incredible. It reminds me of hearty family dinners on cold evenings when something warm and comforting is exactly what you need.

Ingredient Substitutions

Don't be afraid to swap things out based on what you have. Instead of kielbasa, you could use andouille for a spicy kick, chicken sausage for a leaner option, or even sliced chorizo. For the cheese, Monterey Jack, a Colby blend, or mozzarella would also be delicious. To sneak in some extra veggies, toss in a handful of spinach at the end until it wilts, or add diced bell peppers with the onions.

Serving Suggestions

While this dish is a fantastic all in one meal, a simple side can round it out beautifully. A crisp green salad with a light vinaigrette cuts through the richness of the pasta perfectly. You also can't go wrong with a side of warm garlic bread for soaking up every last bit of that creamy, cheesy sauce from the bottom of the bowl.

Storage and Reheating

If you have leftovers, they store wonderfully. Let the pasta cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to three days. For the best results when reheating, gently warm it in a skillet over low heat with a small splash of milk or broth. This helps bring back that creamy texture without making the pasta mushy.

Frequently Asked Questions

→ What kind of kielbasa sausage is best?

Smoked kielbasa provides the most classic flavor, but you can also use turkey, chicken, chorizo, or andouille sausage for different flavor profiles.

→ Can I use a different type of pasta?

Yes, shells, rotini, elbows, or any other small pasta shape works well in this dish.

→ What can I substitute for cheddar cheese?

Monterey Jack or mozzarella are good substitutes for cheddar, offering a different melt and flavor profile.

→ Can I add vegetables to this pasta?

Absolutely! Adding spinach or bell peppers along with the onions provides extra nutrients and flavor.

→ How can I make this pasta spicier?

Add red pepper flakes or use spicy sausage for an extra kick of heat.

→ How do I reheat leftover pasta?

Reheat gently in a skillet with a splash of milk to maintain its creamy texture. Avoid microwaving for optimal cheese melt.