One-Pot Sausage Pasta
Sliced kielbasa and pasta cooked together in a tomato-broth sauce, all in one pot with nothing drained.
Heat oil in a large pot over medium-high heat. Add sausage slices and brown 3 minutes per side. Remove and set aside.
Add onion to the same pot. Cook 4 minutes until softened.
Add garlic, oregano, paprika, and black pepper. Cook 1 minute.
Stir in tomato paste. Cook 1 minute.
Add diced tomatoes and chicken broth. Bring to a boil.
Add dry pasta. Stir well to submerge it. Return browned sausage to the pot.
Reduce heat to medium. Cook uncovered 12–14 minutes, stirring every 2 minutes, until pasta is tender and sauce has thickened.
The pasta should have absorbed most of the liquid, leaving a thick, clingy sauce. Serve directly from the pot.
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.
Estimated values per serving.
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.