One Pot Kielbasa Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course
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Cuisine
American
One Pot Kielbasa Pasta
Description
One Pot Kielbasa Pasta combines smoked sausage sliced thinly with sautéed onions, garlic, and Cajun seasoning to build a flavorful base. Adding chopped canned tomatoes and chicken stock creates a savory broth for cooking rigatoni or penne pasta directly in the sauce. Cooking the pasta in this mixture allows it to absorb flavors while thickening the sauce.
The inclusion of mascarpone cheese adds creamy richness, smoothing the acidity of the tomatoes, while Parmesan provides salty depth. Fresh basil finish and optional chili flakes provide herbaceous and subtle heat accents. The sausage imparts a smoky, slightly spicy character.
The recipe notes clarify that fresh sausage can be cooked first and sliced or crumbled before adding. Cooking time is longer than boiling pasta alone, requiring occasional stirring to prevent sticking. The dish can be tailored with lean or vegetarian sausage alternatives. Leftovers keep refrigerated and reheat gently with added liquid as needed. This is a comforting and convenient meal that integrates protein, vegetables, and pasta in a single pot.
Ingredients
- 1 tbsp olive oil or use cooking spray
- 4 Polish smoked sausage or spicy Italian sausages (see notes, kielbasa; sliced
- 1 onion , finely diced
- 2 tsp Cajun seasoning
- ½ tsp salt
- 2 garlic minced, cloves
- 14 oz tomatoes canned chopped / crushed tomatoes) in their juice
- 14 oz dried pasta rigatoni or penne
- 4 cups chicken stock from a stock cube, hot
- 3 tbsp mascarpone cheese or cream cheese
- 4 tbsp Parmesan Cheese plus extra to serve, grated
- 2 tbsp basil chopped, fresh
- salt to taste, to season
- black pepper to taste, to season
- ½ tsp chili flakes to garnish (optional)
Instructions
- Mist a large pot with olive oil spray and pan fry the sausage over medium-high heat for a few minutes until it starts to colour and crisp at the edges.
- Lower the heat and add the diced onion, Cajun seasoning and salt. Cook, stirring, for about 5 minutes until the onion starts to soften.
- Add the minced garlic and cook for a couple of minutes. Stir in the chopped tomatoes.
- Add the hot chicken stock and bring to a rolling simmer.
- Stir the pasta into the pot and lower the heat to a simmer, partially covering the pot. Cook, stirring occasionally, until the rigatoni is cooked through (see notes).
- Stir in the mascarpone cheese until it melts and is incorporated into the sauce.
- Add the Parmesan cheese and stir to combine. Check the seasoning and add salt (if needed), freshly ground pepper and chili flakes.
- Serve garnished with chopped fresh basil and a little extra grated Parmesan – yummy!
Notes
- If using fresh sausage, cook it first until firm, then slice or crumble before adding to the sauce.
- Stir the pasta occasionally during cooking to prevent sticking; expect a longer cooking time than boiling pasta alone.
- Lean sausages and light cream cheese can be used to make a lower-fat version of the dish.
- Store leftovers in the refrigerator and reheat gently with added water or milk if needed; this recipe is not suitable for freezing.
- Vegetarian sausage can substitute regular sausage; cook separately and add at the end since they hold shape differently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 877mg | 37% |
| Potassium | 723mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 899IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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