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This cheesy one pot kielbasa pasta is my go to dish for those rushed weeknights when I crave real comfort food but do not want a mountain of dirty dishes This recipe brings smoky sausage creamy sauce and tender pasta together in one skillet with barely any prep or cleanup
When I first tried this during a cold rainy evening I had no clue it would become my default recipe for a cozy fast dinner Now it is a regular request at my house since everyone loves the combination
Ingredients
- Olive oil: Helps everything sauté and keeps the sausage and onions from sticking Choose extra virgin for better flavor
- Smoked kielbasa or turkey or chicken sausage: Adds richness and heartiness Use a firm sausage that crisps up well when sliced
- Onion: Brings natural sweetness and depth to the base Look for fresh firm onions for best results
- Garlic: Makes the whole dish aromatic Fresh cloves are worth the little extra effort
- Low sodium chicken broth: Lifts the flavors and adds moisture Choose a broth with a clean ingredient list
- Diced tomatoes: Lends tang and balances out the richness Go for a can with no added sugar or too much salt
- Dry small pasta: Like penne rotini or elbow Picks up the sauce and cooks evenly in one pot
- Milk or heavy cream: Adds creaminess and body Whole milk or cream both work choose based on how rich you want it
- Salt and pepper: Seasons the dish be sure to taste as you go
- Shredded Cheddar cheese: Melts for a sharp cheesy finish Choose a good quality block to shred yourself for best melt
- Thinly sliced scallions: For garnish and a fresh finish Pick bunches with crisp green tops
Step-by-Step Instructions
- Get your pan ready:
- Use a large saute pan and heat the olive oil over medium high You want it hot but not smoking so the sausage browns nicely without burning
- Brown the sausage and onions:
- Add the sliced kielbasa and onions Sauté everything together for about five minutes letting the onions soften and the sausage take on golden edges This step is what gives that signature smoky base
- Bloom the garlic:
- Sprinkle in the minced garlic and stir it in Cook for about thirty seconds until it smells fragrant This step opens up the garlic flavor making the sauce more layered
- Simmer with liquids and pasta:
- Pour in the chicken broth diced tomatoes milk or cream and dry pasta Add salt and pepper Stir everything well so the pasta is just covered by liquid Turn it down to a gentle simmer and let it bubble for about fifteen minutes Stir occasionally so nothing sticks and the pasta cooks through
- Add cheese for creaminess:
- Turn off the heat and scatter half the shredded cheese into the skillet Stir until it melts and you get a creamy sauce Save the rest of the cheese for topping
- Finish with bubbly cheese and scallions:
- Sprinkle the rest of the cheese on top Cover the pan and give it a few minutes so the cheese melts gets a little spotty brown and super inviting Scatter over the sliced scallions for a final fresh pop then serve hot
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Whenever I make this my favorite part is watching the cheese bubble up to the top and then sneaking some extra crispy sausage slices for myself My kids always fight over the last cheesy bite and it is the easiest way to make sure everyone eats a full meal
How to Store and Reheat
Once cooled pack leftovers into airtight containers Store in the fridge for up to three days To reheat add to a skillet and warm gently with a splash of extra milk until creamy again This helps bring back the sauce and keeps the pasta from drying out Avoid the microwave if you want the cheese to stay stretchy
Ingredient Swaps and Customization
Try andouille or spicy chorizo for a different flavor twist Another option is swapping in mozzarella or Monterey Jack if you do not have cheddar Any small sturdy pasta works so you can use shells or fusilli if that is what you have For more veggies add bell pepper or spinach right in with the onions
Serving Ideas
This pasta smells so good that it hardly needs anything on the side I love adding a simple salad with lemon or tossing in some steamed green beans If I am feeding a crowd I will put out some crusty bread to swipe up extra sauce It is a crowd pleaser both for family nights and relaxed gatherings
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A Bite of History
Kielbasa is a beloved sausage from Polish cuisine Traditionally it is smoked and seasoned simply making it a great match for creamy and tangy pasta dishes Like so many one pot meals this recipe draws on the European style of simmering pasta right in the sauce for extra flavor and less mess A true win for anyone craving hearty food with minimal fuss
Frequently Asked Questions
- → Can I use other types of sausage?
Yes, turkey or chicken sausage works well. Use your favorite smoked sausage for best flavor.
- → What kind of pasta is best?
Short pasta shapes like penne or rotini work well to catch the sauce and sausage slices.
- → How can I make this dish spicier?
Add red pepper flakes or use a spicy sausage for heat. Adjust to your taste preference.
- → Is it possible to make this meal ahead?
Yes, prepare in advance and reheat gently on the stovetop. Add a splash of milk if it thickens.
- → What substitutions can I use for cream?
Milk works, or try half-and-half for a lighter sauce. Nondairy milk can also be used if needed.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days for best results.