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One-Pot Sausage Pasta

Sliced kielbasa and pasta cooked together in a tomato-broth sauce, all in one pot with nothing drained.

Total Cost $12.49
Per Serving $3.12
Prep 10 min
Cook 25 min
Servings 4
  • pork
  • pasta
  • one-pot
  • fast
  • comfort-food

Ingredients

  • 375 g Pillers kolbassa sausage, sliced $6.50
  • 300 g dry penne or rotini $0.66
  • 1 can (796 mL) diced tomatoes $2.00
  • 1 medium yellow onion, diced $1.23
  • 4 cloves garlic, minced $0.32
  • 1 can (900 mL) chicken broth $1.50
  • 1 tbsp tomato paste $0.10
  • 1 tbsp vegetable oil $0.06
  • 1 tsp dried oregano $0.05
  • 0.5 tsp smoked paprika $0.03
  • 0.5 tsp black pepper $0.02
  • pinch chili flakes (optional) $0.02
  • Recipe total$12.49

Instructions

  1. Heat oil in a large pot over medium-high heat. Add sausage slices and brown 3 minutes per side. Remove and set aside.
  2. Add onion to the same pot. Cook 4 minutes until softened.
  3. Add garlic, oregano, paprika, and black pepper. Cook 1 minute.
  4. Stir in tomato paste. Cook 1 minute.
  5. Add diced tomatoes and chicken broth. Bring to a boil.
  6. Add dry pasta. Stir well to submerge it. Return browned sausage to the pot.
  7. Reduce heat to medium. Cook uncovered 12–14 minutes, stirring every 2 minutes, until pasta is tender and sauce has thickened.
  8. The pasta should have absorbed most of the liquid, leaving a thick, clingy sauce. Serve directly from the pot.

Nutrition per Serving

Estimated values per serving.

530 Calories
22g Protein
66g Carbs
18g Fat
4g Fiber
1020mg Sodium
~15% DV Iron~6% DV Calcium~12% DV Vitamin C

Gluten-Free

This recipe can be made gluten-free with substitutions.

  • Replace penne or rotini with gluten-free pasta (same weight) (Adds $2–3 to total. Confirm sausage contains no gluten fillers.)

Check kielbasa label carefully — some brands contain wheat filler. All other ingredients are naturally GF.

Budget Notes

  • The pasta absorbs the broth and tomato liquid as it cooks, so there is nothing to drain. This is what makes it one-pot — no colander needed.
  • Stir often in the last 5 minutes. The starch in the pasta can make it stick to the bottom of the pot.
  • Leftovers firm up overnight. Add a splash of broth or water when reheating on the stove.