Makaron z Kiełbasą (Jednogarnkowy)

One Pot Kiełbasa with Pasta

This Kiełbasa with Pasta is an easy 15-minute meal and a guaranteed mid-week win! It’s packed with protein, tomatoes, and plenty of cheese. 

We’re starting with shortcuts like lightly smoked Polish sausage (it’s ‘ready to eat’ from the get-go) and canned tomatoes. What’s more – it’s all cooked in a single pot, washing up is be a bliss!

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Despite the prominent presence of a delicious kiełbasa sausage, this dish is hardly a “traditional Polish meal”. But nevertheless – it’s a great combination, so let’s make it our own new tradition.

For more dishes like this one, have a look at other kiełbasa recipes.

Do you need any special ingredients or equipment to make this Kiełbasa with Pasta?

The only ingredient that might be more troublesome to source is a Polish-style sausage.

🇵🇱 In Poland, we have hundreds of different kiełbasa sausages – from fresh to dried & aged, from finely to thickly ground, from pork to turkey… Every type has its name. 

🌍 Internationally though, “Polish kiełbasa” refers to a mild, lightly smoked sausage – something that Poles would recognise as ‘Kiełbasa Wiejska’ (Country Sausage), ‘Śląska’ (Silesian Sausage) or ‘Zwyczajna’ (Common Sausage).

Avoid mass-produced, vacuum-packed kiełbasa if you can. But I get that sometimes that’s tricky. In this case, read the ingredient’s list with care: the less weird substances there, the better. Ideally, it should be just meat (pork, beef, turkey – up to you), salt and spices.

Equipment-wise, you’ll need a large frying pan / skillet (at least 4 in / 10 cm deep) or large cooking pot.

What could you serve with Kiełbasa with Pasta?

This recipe is a complete meal. You don’t you don’t have to serve it with anything other than a salad on the side.

Can you make this Kiełbasa with Pasta another way?

Yes, you can. Here’s my two-pot method
Sometimes I cook pasta separately, and simultaneously fry all other ingredients on a frying pan. 
That way kiełbasa is crisper.

You can also add whatever you have on hand: chopped bell peppers, chopped courgette (zucchini), mushrooms, chopped bacon…get creative and clear the fridge.

What diets is this Kiełbasa with Pasta suitable for?

To make this recipe gluten-free, cook it with your favourite grain-free pasta.

How long can you keep this Kiełbasa with Pasta in the fridge?

Once the dish is served, ideally you should eat it within 3-4 hours.

To store any leftovers, allow them to cool first. Refrigerate in a container (with a lid) for up to 4 days.

Can I freeze this Kiełbasa with Pasta?

Technically you can, but I wouldn’t recommend freezing it. This dish is quick to make from scratch, there’s no reason to make it in advance. 

Any leftovers can be stored in the fridge and reheated on a frying pan the next day (see below).

How do I reheat this Kiełbasa with Pasta?

Place the dish in a microwave-friendly container (with a loosely fitting lid). Heat for 4 to 7 minutes, until hot throughout. 

For a crispier result, fry the leftovers up on the stove. 5 to 7 minutes on medium heat should be enough. If the pasta starts to stick to the pan, add a little bit of butter.


A skillet filled with pasta and kiełbasa sausage
Kiełbasa sausage with pasta on a skillet

One Pot Kiełbasa with Pasta and Tomatoes

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Kiełbasa with Pasta Skillet is packed with flavour, despite the impressively short cook time.


  • 1 medium onion (4.5 oz, 130 g), yellow or white
  • 12 oz (340 g) kiełbasa sausage
  • 2 tbsp clarified butter, can swap for oil
  • 1 garlic clove
  • 1 tbsp dried lovage, can swap for another herb e.g. thyme, oregano
  • 1 can (14.5oz, 400 g) petite diced tomatoes
  • A handful of cherry tomatoes, fresh
  • 4 cups chicken stock
  • 12 oz (340 g) dried pasta (penne, linguine, choose your favourite)
  • 2/3 cup grated hard cheese (Polish Bursztyn, or Italian alternatives: Parmesan, Grana Padano)
  • 1/2 tsp salt, optional
  • 1/2 tsp black pepper, freshly ground
  • Fresh herbs for garnish (optional)


  1. Peel a medium onion, chop it finely. 
  2. Cut 12 ounces (roughly 340 grams) of kiełbasa into 1/2-inch thick (roughly 1 cm) rounds. The casing is very likely to be natural, so there’s no need to remove it.
  3. In a deep frying pan, heat up 2 tablespoons of clarified butter (or another fat of your choice).
  4. Add in chopped onions and sliced sausage and brown them over a medium heat.
  5. Peel the garlic, lay the flat side of the knife over the clove and smash it, add to the pan.
  6. Add a tablespoon of dried lovage (or another herb), stir, and cook for around a minute, until fragrant; stirring constantly.
  7. Add in canned tomatoes, chicken stock and pasta. Stir and cover the frying pan with a lid.
  8. Reduce the heat to a medium-low, and simmer for about 10 to 12 minutes (or until pasta turns ‘al dente’ and the stock has absorbed). 
  9. Stir once midway through cooking. Make sure that the pasta on the bottom of the pot doesn't stick. Add a handful of fresh cherry tomatoes, whole or cut in half.
  10. Turn off the heat, add grated cheese and stir to combine.
  11. Have a taste. Both kiełbasa and cheese are salty already, perhaps the dish is salty enough? If not, season with salt and freshly ground pepper and stir to combine.
  12. Garnish with fresh herbs. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 751Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 84mgSodium: 1258mgCarbohydrates: 66gFiber: 4gSugar: 5gProtein: 29g

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