One Pot Kielbasa Pasta with Cheddar and Scallions Recipe

I still remember the first time I made this One Pot Kielbasa Pasta with Cheddar and Scallions Recipe—it felt like a warm hug on a chilly evening. The spicy sausage mingling with the creamy cheddar and fresh scallions filled my kitchen with the most mouthwatering aroma. I served it to friends who quickly declared it a new favorite, and honestly, it’s one of those dishes I keep on repeat for cozy weeknights or casual gatherings.

What I love most about this One Pot Kielbasa Pasta with Cheddar and Scallions Recipe is how all those vivid flavors and cozy textures come together with so little fuss. It’s got that irresistible balance of cheesy, savory, and a touch of brightness from the scallions. Plus, the creamy tomato sauce has just the right amount of richness without feeling heavy—the color alone is enough to make you want to dive right in.

Even if you’re new to one-pot meals, this recipe is super approachable. I’m breaking down each step so you don’t have to guess about timings or technique. Follow along, and you’ll have a comforting, crowd-pleasing dinner on the table quicker than you might expect. Ready to dig in? Let’s gather your ingredients!

Ingredients You’ll Be Working With

When you’re prepping, try to measure ingredients precisely to get that perfect balance of flavors and creaminess. Don’t worry if you need exact amounts—you’ll find them all clearly listed in the printable recipe card at the bottom.

• Smoked kielbasa or turkey/chicken sausage: Adds smoky, savory depth; substitute with your favorite sausage or even chorizo for a twist.
• Small dry pasta: Shapes like penne, fusilli, or rotini work great to catch up all that sauce.
• Canned diced tomatoes: Adds tang and moisture; juice included for extra flavor.
• Garlic cloves: Fresh and minced to bring aromatic warmth.
• Onion, diced: Sweetens and softens during cooking for flavor base.
• Olive oil: For a smooth sauté and subtle fruitiness.
• Low-sodium chicken broth: Keeps the sauce light and flavorful without being salty.
• Milk or heavy cream: Creams up the sauce; milk keeps it lighter, cream makes it richer.
• Salt and ground black pepper: Season with balance for the best taste.
• Shredded Cheddar cheese: Sharp and melty, it’s the star of the creamy sauce.
• Scallions: Fresh and thinly sliced, these brighten the finished dish.

If you need to swap out ingredients, whole milk works fine instead of cream for a lighter version, and chicken broth can be replaced with vegetable broth to keep it meat-friendly. Just keep an eye on seasoning adjustments whenever you substitute!

Tools You’ll Need

• Large deep skillet or sauté pan: Essential to cook everything together without spills or crowding.
• Sharp knife and cutting board: For slicing kielbasa, dicing onions, and chopping garlic cleanly.
• Measuring cups and spoons: Accuracy here helps keep seasoning just right.
• Wooden spoon or silicone spatula: To stir gently without scratching your pan.

How to Make One Pot Kielbasa Pasta with Cheddar and Scallions Recipe

This recipe is a straightforward one-pot meal that builds flavor in stages, so grab your skillet and let’s go step-by-step to make sure it turns out perfectly creamy and delicious.

1. Heat the oil: Pour 1 tablespoon olive oil into a large, deep skillet over medium-high heat until shimmering. This preps the pan for sautéing your sausage and veggies without sticking.
2. Sauté sausage and onions: Add 1 pound sliced kielbasa and 1 cup diced onion to the pan. Cook, stirring occasionally, until sausage gets a golden edge and onions become translucent—about 5 minutes. This step unlocks those savory, caramelized flavors you’ll love.
3. Add garlic: Toss in 2 minced garlic cloves and stir for 30 seconds until fragrant. Don’t let it brown or burn; you want that fresh garlic aroma to shine.
4. Combine liquids & dry ingredients: Pour in 2 cups low-sodium chicken broth, 10 ounces canned diced tomatoes (including juice), ½ cup milk or heavy cream, and sprinkle ½ teaspoon salt and ½ teaspoon ground black pepper. Stir in 8 ounces dry small pasta until everything’s mixed evenly.
5. Simmer & stir: Bring the mixture to a gentle boil, then lower heat to maintain a steady simmer. Let it bubble uncovered for about 15 minutes—stir occasionally to prevent pasta from sticking. The pasta should soften and the sauce will thicken beautifully.
6. Melt cheese in: Remove the pan from heat, cover it, and then sprinkle 1 cup shredded Cheddar cheese on top. Let it sit covered for 5 minutes to melt. Once partially melted, fold in half the cheese until smooth and creamy.
7. Finish with scallions and serve: Garnish with 2 tablespoons thinly sliced scallions for a fresh, oniony pop. This simple step brightens the dish and adds a textural contrast right before digging in.

How to Serve

Flavor Boosters

Add a dusting of smoked paprika or a pinch of red pepper flakes if you want some heat. A squeeze of fresh lemon juice before serving can also lift the flavors and balance the richness nicely.

Perfect Pairings

This One Pot Kielbasa Pasta with Cheddar and Scallions Recipe pairs beautifully with a simple green salad dressed in a tangy vinaigrette or roasted vegetables like asparagus or Brussels sprouts. For drinks, try a crisp lager or a chilled dry white wine to cut through the creaminess.

Presentation Touches

Serve in warm bowls with an extra sprinkle of cheddar and a few scallion rings on top for that restaurant-quality look. It’s also fantastic for potlucks since you can easily double the recipe and keep it warm in a slow cooker.

Variations & Easy Swaps

• Use turkey or chicken sausage for a lighter protein option.
• Swap Cheddar for smoked Gouda or Monterey Jack for different melty flavors.
• For a dairy-free version, replace milk and cheese with plant-based alternatives.
• Add veggies like bell peppers or mushrooms during the sauté step for extra nutrition.
• Use gluten-free pasta to keep it friendly for gluten sensitivities.

Make-Ahead, Storage & Reheating

• Make the pasta up to 1 day ahead; store covered in the fridge.
• Reheat gently on low heat in a skillet with a splash of milk or broth to loosen up the sauce.
• Freeze for up to 2 months; thaw overnight in the fridge before reheating.
• Keep scallions separate until serving to maintain their freshness and crunch.

FAQs

• Can I use another type of sausage? Absolutely! Any smoked or cooked sausage works, including kielbasa, chorizo, or even bratwurst.
• What pasta shapes work best? Small shapes like penne, rotini, or shells are ideal because they hold sauce well and cook evenly in one pot.
• Can I make this vegan? You’ll need to use plant-based sausage, dairy-free milk, and vegan cheese substitutes.
• Do I need to pre-cook the pasta? No, it cooks right in the skillet with the broth and tomatoes, soaking up all that flavor.
• How can I thicken the sauce if it seems runny? Let it simmer uncovered a bit longer to reduce. Stir occasionally to avoid sticking.

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