Introduction:
It’s fast, family-friendly, and perfect when you want big flavor without a sink full of dishes. The kielbasa brings a deep, smoky bite, while garlic, onions,
and a touch of tomato (or cream) turn the whole thing into a cozy, restaurant-style meal at home.
The best part of one-pot pasta is that the starch released from the noodles naturally thickens the sauce. That means you get a creamy, clingy finish without
needing complicated techniques. You can keep it simple and cheesy, add veggies like spinach or peppers, or spice it up with chili flakes. Either way, it’s a
satisfying dinner that tastes like it took far longer than it actually did.
Ingredients:
Main
- 12–14 oz (340–400 g) kielbasa, sliced into coins (beef, pork, turkey—your choice)
- 1 tablespoon olive oil (optional, depending on sausage fat)
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 2 tablespoons tomato paste (adds richness)
- 1 teaspoon smoked paprika (optional but excellent)
- 1/2 teaspoon black pepper
- Pinch of chili flakes (optional)
- Salt (to taste—kielbasa can be salty)
Pasta + liquid
- 12 oz (340 g) pasta (penne, rotini, shells, or farfalle work best)
- 3 cups chicken broth (low-sodium recommended)
- 1 cup milk (or half-and-half for extra creaminess)
- 1 can (14.5 oz / 410 g) diced tomatoes, drained slightly (optional, for a tomato-creamy version)
Cheese + finishing
- 1 to 1 1/2 cups shredded cheddar (or a cheddar blend)
- 1/2 cup grated Parmesan (optional but adds depth)
- 2 cups baby spinach (optional)
- 2–3 green onions or chopped parsley (garnish)
