Kielbasa & Kraut with Bavarian Herb Rye Fusilli

Recipe By: Sakya Schuler
Serving Size: 3-4


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


  1. Bring a large pot of salted water to a boil. Add pasta, and cook for 10-12 minutes, or until al dente; drain.
  2. Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender.
  3. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes.
  4. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more.
  5. Stir in wine and parsley, and heat through.
  6. Toss pasta with kielbasa and sauerkraut, and serve immediately.