One-Pot Sauerkraut and Kielbasa Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and hearty pasta dish where smoky kielbasa and tangy sauerkraut meld together in a creamy sauce with penne pasta. This American-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, smoked kielbasa sausage, sauerkraut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 14 oz sliced smoked kielbasa and cook for 5 minutes until browned on edges.
  2. Step 2: Add 1 small diced yellow onion and 2 minced garlic cloves to the kielbasa. Sauté for 3-4 minutes until onion softens and garlic is fragrant.
  3. Step 3: Stir in 12 oz penne pasta, 1 1/2 cups drained sauerkraut, and 3 cups chicken broth. Bring to a boil, then reduce heat to medium-low and cover.
  4. Step 4: Simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
  5. Step 5: Remove from heat and stir in 1/2 cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp chopped fresh dill. Season with salt and black pepper to taste.
  6. Step 6: Let sit uncovered for 2 minutes to thicken before serving warm.

Related recipes