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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 sugar

1/2 teaspoon caraway seed

4 ounces spaghetti, broken into 2-inch pieces

Freshly grated Parmesan cheese (optional)

1. In a Dutch oven or large saucepan, cook the sausage until light brown. Remove sausage and set aside.
2. Add mushrooms,celery, green pepper and onion to Dutch oven. Cook and stir about 3 minutes or until vegetables are tender. Drain fat.
3. Stir in beer, tomato sauce, water, parsley, sugar and caraway seed. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
4. 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.
5. Serve in bowls and, if desired, pass the Parmesan cheese for sprinkling on individual servings.

Makes 4 servings.