Save Pin
If you want big flavor but hate scrubbing pots, this melty kielbasa pasta checks all the boxes. Juicy sausage, gooey cheese, and noodles come together in just one pan. You barely need to prep a thing, and clean-up is a breeze. It's my go-to when weeknights get wild and I'm craving real comfort food.
I first whipped this up on a gloomy night when I just wanted a quick, warm meal. Didn't expect it to be such a hit! Now everyone in my family begs for it—it's our top pick for easy, cozy dinners.
Tasty Ingredients
- Thinly sliced scallions: They add pep and freshness at the end. Grab a bunch with snappy green tops.
- Shredded Cheddar cheese: The finishing touch for gooey sharpness. Shredding a block yourself melts better than bagged.
- Salt and pepper: Do a taste test as you cook and keep it seasoned just right.
- Milk or heavy cream: Pour in richness—go for cream if you want it extra thick or just use milk for a lighter feel.
- Dry small pasta: Shells, elbows, or rotini soak up all that sauce and cook evenly in one pot.
- Diced tomatoes: Canned is perfect (no added sugar or loads of salt is best). It balances the sausage and makes the sauce tangy.
- Low sodium chicken broth: The base that brings everything together, keeps it juicy, and deepens flavor. Choose a clean label if you can.
- Garlic: Worth the extra mincing—fresh garlic gives everything a fragrant punch.
- Onion: A must-have for sweet flavor undertones. Firm, fresh onions work best here.
- Smoked kielbasa or turkey or chicken sausage: Go for something solid that gets crisp. Sliced and browned, it's the star.
- Olive oil: Keeps stuff from sticking and adds richness to the sauté. Extra virgin brings even more flavor.
Simple Steps
- Top it off:
- Sprinkle leftover cheese over everything and cover. Let it sit for a bit until melty and golden. Toss scallions on top and dig in fresh and hot.
- Create that creamy sauce:
- Take off the heat, toss in half of your shredded cheese, and stir to get a smooth, melty sauce going. Keep the rest for that gooey top.
- Time to simmer:
- Add the broth, diced tomatoes, milk or cream, and your dry pasta along with some salt and pepper. Mix well, lower the heat to a steady bubble, and cook uncovered for about 15 minutes. Stir now and then so the pasta doesn't stick.
- Wake up the garlic:
- Drop in the minced garlic and stir. Just half a minute is all it takes until it smells amazing.
- Brown it up:
- Add the sausage and onion pieces and let them cook together for five minutes. You want the sausage golden and the onion getting soft for a smoky base.
- Heat that pan:
- Get olive oil hot in a big skillet over medium-high. You want it sizzling but not burning, so the sausage browns just right.
Save Pin
I always sneak a few extra sausage slices that get super crispy on the bottom—those are my favorite. The cheese bubbling on top is the part my kids go crazy for. There’s never a scrap left by the end and everyone’s full and happy.
Keeping Leftovers Fresh
Let everything cool, then seal it up in a tight container. It’ll keep in the fridge for up to three days. For reheating, warm gently in a skillet with a splash of milk so the sauce turns silky again. Skip the microwave if you want the cheese to stay creamy and stretchy.
Switch-Ups and Extras
Swap in chorizo or andouille to give it extra kick. No cheddar? Use Monterey Jack or mozzarella. Any short pasta you’ve got works just fine—try fusilli or shells. Want more greens? Stir in spinach or chopped bell peppers with the onions for extra color and veggies.
Ways to Serve
This dish smells insanely good on its own, but I like pairing it with a quick salad splashed with lemon or some crisp green beans. For extra indulgence or when there’s a crowd, warm bread on the side is perfect for sopping up every last drop. It’s always a hit no matter who you’re feeding.
Save Pin
Bit of Background
Kielbasa is a longtime favorite from Poland, flavored mostly with smoke and straightforward seasonings. It’s awesome with creamy, tangy pasta like this. European cooks often simmer pasta right in the sauce, which packs in all the flavors and makes cleanup easy. It’s honestly the perfect answer for when you want hearty food but less hassle.
Common Questions
- → Is it ok to swap out the sausage type?
You bet. Chicken or turkey sausage will do the trick, but pick whatever smoked sausage you love for the tastiest results.
- → Which pasta shape should I grab?
Penne or rotini are awesome—any twisty, short pasta works great since it catches the cheese and sausage.
- → I want more heat. Suggestions?
Try tossing in some red pepper flakes, or swap the meat for spicy sausage. Go as bold as you like!
- → Can I get this started ahead of time?
Absolutely. Make it early, chill, and just reheat on your stove. If it thickens, stir in a splash of milk to bring it back.
- → What could I use instead of cream?
You can use milk for a lighter feel, or even half-and-half. If you can't do dairy, a non-dairy milk will also get the job done.
- → How do I keep leftovers fresh?
Let it cool off, then pop it in a sealed container in the fridge. Should be good for three days or so.