Ziti with Kielbasa and Sauerkraut
A hearty and satisfying, caraway-seasoned skillet supper of pasta, smoked sausage and sauerkraut.
3 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, thinly sliced
1 pound kielbasa sausage (Polish smoked sausage), cut into 1/4-inch-thick slices
1 (16-ounce) package refrigerated sauerkraut, drained
2 tablespoons Dijon mustard
1 teaspoon caraway seeds
1/8 teaspoon cayenne pepper
1/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
12 ounces dry ziti pasta
Salt and ground black pepper to taste
- Heat olive oil in large skillet over medium heat. Add onion and red bell pepper and sauté until almost tender. Add sausage and cook until slightly browned.
- Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Heat mixture through. Stir in wine and parsley. Cook mixture 2 minutes longer.
- Meanwhile, cook pasta according to package directions. Drain pasta and return to cooking pot.
- Add sausage mixture to pasta and toss to mix well. Season with salt and pepper to taste.
Makes 6 servings.