Kielbasa, caraway seed and beer add up
to a pasta dish with a Bavarian twist!
Polish Sausage and
Spaghetti in Beer
- 1 pound fully-cooked Kielbasa or smoked
sausage, cut into 1-inch pieces
- 1 cup sliced fresh mushrooms
- 2 stalks celery, sliced
- 1 large green bell pepper, cut into 1-inch
pieces
- 1 medium onion, chopped
- 1 cup beer
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 2 tablespoons snipped parsley
- 1/2 teaspoon granulated or brown sugar
- 1/2 teaspoon caraway seed
- 4 ounces spaghetti, broken into 2-inch
pieces
- Freshly grated Parmesan cheese (optional)
- In a Dutch oven or large saucepan, cook
the sausage until light brown. Remove sausage and set aside.
- Add mushrooms,celery, green pepper and
onion to Dutch oven. Cook and stir about 3 minutes or until vegetables
are tender. Drain fat.
- Stir in beer, tomato sauce, water, parsley,
sugar and caraway seed. Bring to boiling; reduce heat. Cover
and simmer for 20 minutes.
- Stir in spaghetti, return to boiling;
reduce heat. Cover and simmer for 10 to 12 minutes more or until
spaghetti is tender, but still firm to the bite. Add sausage;
heat through.
- Serve in bowls and, if desired, pass the
Parmesan cheese for sprinkling on individual servings.
Makes 4 servings.
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