Sausage and Sauerkraut Pasta Skillet
Here's a satisfying main dish that is quick and easy to prepare. The combination of ingredients is both eye-appealing and delicious. A great choice for the busy cook.
8 ounces farfalle (bow-tie) pasta
1 pound polska kielbasa sausage* or other smoked sausage, diagonally cut into 1/4-inch thick slices
1 medium onion, halved and cut into thin slices
4 tablespoons butter or margarine - divided use
2 tablespoons brown sugar, firmly packed
2 pounds refrigerated sauerkraut, drained
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley (optional)
1/4 teaspoon freshly ground black pepper to taste
- Cook pasta according to package directions, preferably al dente (firm to the bite); drain and set aside.
- Meanwhile, melt 2 tablespoons butter in large skillet over medium heat add the sausage and onion and cook until sausage is nicely browned and onion is tender. Drain excess fat.
- Stir in brown sugar and cook for a few seconds until sugar has melted.
- Stir in sauerkraut, pasta, remaining 2 tablespoons butter, parsley (if using) and pepper, gently tossing to distribute ingredients evenly; continue to cook just until heated thoroughly.
- Serve immediately.
Makes 8 servings.
*Unfortunately, certain sausage manufacturers no longer sell kielbasa in 1 pound packages, rather the packages now weigh 12 to 14 ounces. You can opt to use less sausage, but doing so will diminish the overall flavor of the dish.