Kielbasa & Kraut with Bavarian Herb Rye Fusilli
Recipe By: Sakya Schuler
Serving Size: 3-4
Ingredients:
1/2 lb. Pappardelle’s Bavarian Herb Rye Fusilli
3 tbsp. extra virgin olive oil
1/2 of an onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 lb. kielbasa sausage, sliced into 1/2 inch pieces
12 oz. sauerkraut, drained and rinsed
2 tbsp. prepared Dijon-style mustard
1 pinch cayenne pepper
1⁄4 cup white wine
2 tbsp. chopped fresh parsley
Instructions:
- Bring a large pot of salted water to a boil. Add pasta, and cook for 10-12 minutes, or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender.
- Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes.
- Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more.
- Stir in wine and parsley, and heat through.
- Toss pasta with kielbasa and sauerkraut, and serve immediately.
