Recipe information
Yield
Makes 6 servings
Ingredients
3
tablespoons extra-virgin olive oil
1
medium onion, chopped (about 1 cup)
1
medium-size red bell pepper, thinly sliced
1
pound kielbasa sausage or smoked sausage, cut into 1/4-inch-thick slices
12
ounces sauerkraut (about 3 cups), rinsed, well drained
2
tablespoons Dijon mustard
1
teaspoon caraway seeds
Pinch of cayenne pepper
1
/4 cup dry white wine
2
tablespoons chopped fresh parsley
12
ounces ziti pasta
Need to make a substitution?
Preparation
Step 1
Heat olive oil in heavy large skillet over medium heat. Add onion and red bell pepper and sauté until almost tender, about 7 minutes. Add sausage and sauté until beginning to brown, about 8 minutes. Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Sauté until heated through, about 4 minutes. Stir in wine and parsley. Cook mixture 2 minutes longer.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot.
Step 3
Add sausage mixture to pasta and toss to coat. Season with salt and pepper.