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.
One Pot Kiełbasa with Pasta and Tomatoes
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)
- Peel a medium onion, chop it finely.
- 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.
- In a deep frying pan, heat up 2 tablespoons of clarified butter (or another fat of your choice).
- Add in chopped onions and sliced sausage and brown them over a medium heat.
- Peel the garlic, lay the flat side of the knife over the clove and smash it, add to the pan.
- Add a tablespoon of dried lovage (or another herb), stir, and cook for around a minute, until fragrant; stirring constantly.
- Add in canned tomatoes, chicken stock and pasta. Stir and cover the frying pan with a lid.
- 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).
- 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.
- Turn off the heat, add grated cheese and stir to combine.
- 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.
- 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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Pronunciation & More
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