One Pot Kielbasa

I’ve had a bit of a hard time making dinner these last few weeks since I’ve been working full time again. But it also has to do with the fact that I am very limited on kitchen space as well as pots / pans. We also don’t have a dishwasher so any dishes that are dirty…. must be done by hand!!! Ugh! One of my biggest pet-peeves is a filled sink so when we don’t have a dish washer, I feel like I’m doing dishes all the time!! Seriously…. constantly!

Anyways, I found some Simple Truth Kielbasa a few weeks ago at the local grocery store, which was a little bit healthier than the regular kielbasa, but honestly how healthy can Kielbasa get?!?! And wanted to experiment with it. Growing up in a Polish family I had a lot of Kielbasa at family gatherings so I can always eat it! I usually cook it with pirogue’s (family…don’t shun me but the store bought version is having to suffice for now…. I know I am not happy at all 🙁 ) but, I wanted to see what else I could make. I found a recipe on Pinterest and decided to give it a shot. The recipe also called for pasta & cheese so I was sold!

You start with one package of Polish Kielbasa sliced into 1/4 inch pieces. Add a tablespoon or so, of olive oil to a large skillet and cook on medium heat until nice and brown. Oh, I apologize in advance for some of the blurry photos… apparently my hands were a little shaky the other night… probably because I was hungry… like always!


After the kielbasa is all cooked and looks delicious, throw in a can of diced tomatoes juice and all! I used tomatoes seasoned with oregano and basil to add extra flavor to the meal.

DSC00903Add in roughly two cups of chicken stock. I always keep a little extra liquid on hand because when you add the pasta, there needs to be enough liquid to cover it entirely.

DSC00904Next add about 1/2 cup heavy cream or milk followed by some seasonings.

DSC00905I added an Italian seasoning mix I have on hand plus a dash of red pepper to give it a little kick 🙂

DSC00909Let all the liquid sit for about 5 minutes in order to heat just a little bit. You don’t want to put the pasta in cold liquid!


Next I added one box of pasta. I used Jovial rigatoni pasta from Italy. It is a pasta made with Einkorn flour which is an ancient grain that has not been genetically modified. It is a lot healthier and I prefer it over white pasta any day! Side note, I also use their flour in biscuits, pancakes, bread, etc. and it is delicious!! I also added some chopped spinach at this point, always have to get some greens!

DSC00911Let the dish simmer for about 20 minutes until the pasta is all cooked thru. I did have to add a little extra water about half way through cooking, the chicken stock was greatly reduced. As I said before, make sure the pasta is covered so that it all cooks evenly. Once the liquid was reduced, the pasta all cooked, I added some cheddar cheese and let the dish sit for about 5 minutes to make sure the cheese was melted.

DSC00918 Then enjoy! I’ll put a link down below for the original recipe but as I said I made some modifications of my own 🙂

  • Ingredients
    • 1 tbsp olive oil
    • 1 package Polish Kielbasa
    • 2 cups low-sodium organic chicken broth
    • 1 (14 oz) can diced tomatoes (seasoned or unseasoned)
    • 1 package pasta of choice
    • 1/2 cup milk or heavy cream
    • seasonings of choice (salt, pepper, garlic, Italian seasoning, etc.)
    • 1 cup shredded or chopped Cheddar cheese


  1. Add olive oil to a 4-5 quart sauté pan over medium high heat
  2. Fry the kielbasa
  3. Add chicken broth, tomatoes, heavy cream, pasta, and seasonings
  4. Simmer for 15 – 20 minutes, or until pasta is tender
  5. Remove skillet from heat and stir in cheese
  6. This makes around 4 large servings, so if you are feeding a larger group or want leftovers, I’d recommend doubling the recipe, it’s well worth it! Enjoy!


**Original recipe from Sugar Apron, one-pot-kielbasa-pasta.

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