This One Pot Cowboy Spaghetti became my go-to for busy weeknights the first time I tried it during a family game night when every hungry person in the house needed dinner and fast. I remember balancing a board game on my knee while stirring the pot, watching the bacon crisp and the kielbasa brown, and thinking this combination of textures and smoky flavors would be a winner. It was. The blend of crisp bacon, savory kielbasa, and hearty ground beef gives each bite an irresistible meaty depth while the tomatoes and broth gently coat the broken spaghetti into a thick, spoonable sauce. It quickly turned into a comfort food classic for our household, perfect for feeding a crowd without fuss. I discovered this version while browsing through a chest of pantry staples and realizing I could simplify a layered casserole into a single skillet dish. What makes it special is the balance of ease and bold flavor: the bacon fat renders a smoky base, the kielbasa adds a caramelized edge, and the beef grounds everything with familiar savory richness. The final crown of sharp cheddar melts into pockets across the top, creating gooey ribbons of cheese that pull into every forkful. Picky eaters and hungry teens alike have finished bowls clean, and the leftovers—when there are any—reheat beautifully for lunch the next day.

Ingredients

• Bacon (4 strips): Use thick-cut if you want crispier, meaty bites; cook until browned to render flavorful fat that forms the base of the dish. I like a smoked applewood variety for depth.
• Kielbasa (1 ring, 13 ounces): Slice into 1/2-inch rounds so each piece caramelizes quickly. A classic smoked kielbasa or Polish sausage works well and contributes a smoky, slightly sweet note.
• Yellow onion (1): Finely dice for quick softening and even distribution through the sauce; the natural sweetness balances the tomato acidity once cooked down.
• Garlic (1 teaspoon minced): Fresh minced garlic is best—adds aromatic lift in the last minute of sautéing so it doesn’t burn but becomes fragrant.
• Kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season progressively; taste at the end and adjust because cured meats can bring saltiness.
• Ground beef (1 lb): Choose 80/20 for a good balance of flavor and moisture; break it up and brown until no pink remains to build savory Maillard notes.
• Beef broth (1 1/2 cups / 12 ounces): Use low-sodium if you want tighter control over salt; the broth hydrates the pasta and absorbs meaty flavors.
• Worcestershire sauce (2 teaspoons): Adds umami depth and a subtle tang that ties the meat and tomatoes together.
• Hot sauce (2 teaspoons or to taste): Optional but recommended for a bright lift; Tabasco or your favorite hot sauce works well.
• Dry spaghetti (8 ounces): Break into halves so it fits in the skillet; broken strands help them cook evenly and absorb sauce quicker.
• Petite diced tomatoes (2 cans, 14.5 ounces each, undrained): Use canned for convenience; the juices help form the cooking liquid and contribute a bright tomato flavor.
• Tomato sauce (1/2 cup): Thickens the sauce slightly and gives a richer tomato base.
• Sharp cheddar cheese (1/2 cup shredded): Sprinkle on top to create melty pockets; grate from a block for best melting and flavor.
• Chives, chopped: Fresh chives add color and a mild oniony finish as a garnish.

Instructions

Render the bacon: In a large heavy skillet over medium-high heat, cook 4 strips chopped bacon, stirring occasionally, until browned and slightly crisp, about 7 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet for flavor. Brown the kielbasa: Add the sliced 13-ounce kielbasa to the hot skillet and cook until browned on both sides, about 4 to 5 minutes total. Browning gives caramelized edges that deepen the overall flavor. Transfer the kielbasa to the plate with the bacon. Soften the aromatics: Add the finely diced yellow onion to the skillet and sauté until softened and translucent, about 3 to 5 minutes. Add 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; stir and cook for another minute until fragrant. Scrape up any browned bits from the pan for added flavor. Brown the ground beef: Add 1 pound ground beef and cook over medium heat, breaking it up with the back of a spoon, until no pink remains, about 5 to 8 minutes. Drain off excess grease if there is a lot, but leave some fond on the bottom to enrich the sauce. Add liquids and seasonings: Reduce heat to medium-low and stir in 1 1/2 cups beef broth, 2 teaspoons Worcestershire sauce, and 2 teaspoons hot sauce (or to taste). Return cooked bacon and kielbasa to the skillet and stir to combine into the liquid so flavors meld. Layer and add pasta: Arrange 8 ounces dry spaghetti, broken in half, in a criss-cross pattern over the meat mixture to reduce sticking. Pour the two 14.5-ounce cans of petite diced tomatoes (undrained) and 1/2 cup tomato sauce evenly over the top. Gently press the pasta into the liquid so most strands are submerged. Simmer until tender: Cover the skillet with a tight-fitting lid and simmer gently for 15 to 20 minutes, stirring every 5 minutes to prevent sticking and to check doneness. The pasta should be al dente when the liquid is mostly absorbed and the strands are tender but still with slight bite. Melt the cheese: Once the pasta is al dente, remove the lid and stir everything to fully combine. Smooth the surface with a spoon and sprinkle 1/2 cup shredded sharp cheddar evenly over the top. Cover and let rest about 5 minutes until the cheese melts into gooey pockets. Garnish and serve: Garnish with chopped chives and serve hot straight from the skillet. Taste and adjust seasoning with salt or hot sauce as desired.

Storage Tips

Cool the skillet slightly before transferring leftovers to airtight containers. In the refrigerator, keep for up to 3 days; to freeze, portion into meal-sized containers and freeze for up to 2 months. When reheating, thaw overnight in the fridge if frozen, then warm gently in a skillet over low heat with a splash of beef broth or water to restore the sauce’s silky texture. Microwaving is fine for single portions—cover loosely and stir midway to distribute heat. If the pasta has absorbed too much liquid, add a tablespoon or two of broth while reheating and stir to loosen the sauce.

Ingredient Substitutions

Swap the ground beef for ground turkey or chicken for a leaner option; you may want to reduce the added broth slightly since lean meats release less fat. Replace kielbasa with smoked sausage or sliced chorizo for a spicier profile. For a dairy-free version, omit cheddar and finish with a drizzle of flavorful olive oil and fresh herbs. If you need gluten-free, use GF spaghetti and check that the kielbasa and broth are certified gluten-free. Use low-sodium broth to control salt if using highly seasoned sausages or smoked meats.

Serving Suggestions

Serve straight from the skillet for a rustic presentation. Offer a crisp green salad with a tangy vinaigrette to cut the richness, or roasted vegetables like green beans or Brussels sprouts for a balanced plate. For a Tex-Mex twist, top with pickled jalapeños, chopped cilantro, and a squeeze of lime. Freshly baked cornbread or garlic bread makes excellent accompaniments when you want to offer more comfort-side options.

Cultural Background

This style of hearty, one-pan pasta blends American comfort-food sensibilities with skillet cooking traditions. The name evokes ranch-style, cowboy-inspired cooking—think sturdy, filling meals made for feeding groups. The smoked sausage and bacon nod to preservation methods used historically on the frontier, while canned tomatoes and dry pasta highlight modern pantry convenience. Over time, these elements combined into approachable skillet dishes beloved for their simplicity and flavor punch.

Seasonal Adaptations

In summer, swap canned tomatoes for fresh tomatoes simmered down with a splash of tomato paste for brighter flavor. Add charred corn and bell peppers for a seasonal touch. In winter, stir in a handful of chopped kale or spinach toward the end to boost nutrients and color. For holiday gatherings, increase the cheese and serve in a shallow baking dish under the broiler for a bubbly, golden top before serving.

Meal Prep Tips

Make the full skillet and portion into individual airtight containers for ready-to-heat lunches. Keep a small container of shredded cheddar separate to sprinkle on before reheating so it stays fresh. If meal-prepping for the week, cook the pasta slightly under al dente since it will continue to soften when reheated. Label containers with the date and reheat within three days for best quality.

This One Pot Cowboy Spaghetti is a satisfying, no-fuss dish that brings people together with bold flavors and minimal cleanup. Try it with your favorite smoked sausage or add a pinch more hot sauce to make it your own—once you find your preferred balance, it will no doubt become a fast favorite at your table.