A bold, hearty one-pot dinner that brings together sausage and ground beef with broken spaghetti in a flavour-rich tomato broth. I love how everything cooks together so the pasta soaks up the meat-meatiness, tomato tang and just enough heat—then finishes with gooey cheddar melted on top. Cleanup is a breeze since it’s all done in one skillet or deep pan.

Why You’ll Love This Recipe

I’m drawn to this recipe because it delivers big on flavour and minimal fuss. The combination of sliced kielbasa rounds, ground beef, onions and garlic builds a savoury base, while beef broth, Worcestershire sauce and hot sauce deepen the taste. Then the broken spaghetti cooks right in, absorbing all that goodness. The final melty cheddar and chopped chives give it that satisfying finish. Plus, since it’s one pot I spend less time washing up and more time enjoying the meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 1 ring (13 ounces) kielbasa sausage, sliced into ½-inch rounds
▢ 1 yellow onion, finely diced
▢ 1 teaspoon minced garlic
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon freshly ground black pepper
▢ 1 pound ground beef
▢ 1 ½ cups (12 ounces / 360 g) beef broth
▢ 2 teaspoons Worcestershire sauce
▢ 2 teaspoons hot sauce, or to taste
▢ 8 ounces dry spaghetti, broken in half
▢ 2 cans (14.5 ounces each) petite diced tomatoes, undrained
▢ ½ cup (122.5 g) tomato sauce
▢ ½ cup (56.5 g) sharp cheddar cheese, shredded
▢ chives, chopped, for garnish

Directions

In a large deep skillet or heavy-bottomed pot over medium-high heat, I begin by cooking the sliced kielbasa until browned on both sides (about 4-5 minutes). I then remove it and set aside.
In the same pot, I add the finely diced yellow onion and sauté until softened (~3-5 minutes). Then I stir in the minced garlic, kosher salt and black pepper, cooking for about 1 minute until fragrant.
I then add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink (~5-8 minutes). I drain off any excess grease if needed.
I reduce the heat to medium-low, then stir in the beef broth, Worcestershire sauce and hot sauce. Then I return the browned kielbasa to the pot and stir to combine.
I spread the broken spaghetti halves evenly over the meat mixture (so they lie somewhat atop the mixture). Then I pour in the two cans of petite diced tomatoes (with their liquid) and the tomato sauce. I gently press the spaghetti down so it’s mostly submerged in the liquid.
I cover the pot with a lid and let everything simmer for about 15-20 minutes, stirring every ~5 minutes to prevent sticking and to ensure the spaghetti cooks through and absorbs the sauce.
Once the spaghetti is tender and the sauce has thickened a bit, I uncover, sprinkle the shredded sharp cheddar evenly over top, cover again for about 2-3 minutes just until the cheese melts.
I finish by sprinkling chopped chives over the dish and serve immediately, straight from the pot.

Servings and Timing

This recipe serves about 6 people generously.
The total time is approximately:

Active prep: ~10 minutes
Cooking/simmering: ~20-25 minutes
Total: about 30-35 minutes

Variations

If I want more heat, I increase the hot sauce or add a pinch of chili flakes or a diced jalapeño.
For a lighter version, I use lean ground beef or half beef/half turkey, and I reduce the cheese or use a lighter cheddar.
I sometimes mix in a handful of frozen corn or diced bell pepper during the simmer for extra veggies.
If I don’t have broken spaghetti, I can use any short pasta (penne, rigatoni) but I’d adjust the liquid slightly and cooking time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if it’s thickened. It also reheats well in the microwave, stirring halfway through. It’s best enjoyed hot.

FAQs

What type of sausage works best?

I used a ring of kielbasa sausage sliced into ½-inch rounds for its flavour and texture. Smoky or Polish sausage could work too, as long as it’s already cured/cooked and sliced before adding.

Can I use a different pasta shape?

Yes — although the recipe calls for 8 ounces of dry spaghetti broken in half, you can substitute with other pasta shapes like penne or rigatoni. If using a larger shape you might need to adjust the liquid and simmer time slightly so the pasta cooks through.

Is the hot sauce mandatory?

No — the 2 teaspoons of hot sauce are to taste. If I prefer milder, I reduce or omit it altogether. If I’m a spice fan, I might increase it or add chili flakes.

Can I make it ahead of time?

Partially — I can brown the meats and prepare the sauce ahead, then just add pasta and simmer when ready to serve. However, for best texture, I prefer serving immediately after the spaghetti has cooked through.

What if my sauce gets too thick or the pasta sticks?

If the sauce becomes too thick or the pasta is sticking, I add a little extra beef broth or water and stir gently. Also stirring every ~5 minutes during the simmer helps prevent sticking and ensures even cooking.

Can I make this gluten-free?

Yes — substitute gluten-free spaghetti or pasta, and ensure your beef broth, hot sauce and Worcestershire sauce are gluten-free. The rest of the ingredients are naturally gluten-free.

What can I serve alongside this dish?

I like a simple green salad with vinaigrette, crusty bread or garlic bread, or steamed vegetables. The dish is hearty on its own, so a lighter side works well.

Does this freeze well?

I don’t recommend freezing it with the pasta already mixed in because the texture can become mushy. If needed, I’d freeze the meat-tomato sauce portion separately, then cook fresh pasta and combine when reheating.

Can I reduce the cheese or substitute it?

Yes — if I want less cheese I might use ¼ cup instead of ½ cup. Or I might substitute a milder cheese like Monterey Jack or even a blend of cheeses (for example cheddar and mozzarella) depending on my preference.

Conclusion

This One Pot Cowboy Spaghetti is one of those go-to weeknight meals for me when I want flavour, speed and minimal mess. The mix of kielbasa and ground beef gives a satisfying depth, the tomato-broth base keeps things saucy, and the broken spaghetti absorbs all the goodness. It’s comforting, crowd-friendly and easy to adapt. I hope you enjoy making (and eating) it as much as I do.