Kielbasa & Sauerkraut Notta Pasta

Contributed By: Sarah


1/2 box ( 8 oz / 227g ) Notta Pasta, any size

2 Tbsp olive oil

1 lb (450g) kielbasa cut in quarters

1 medium red onion, cut into crescents

1 -15 oz (425g) can sauerkraut, drained, not rinsed

1 Tbsp Dijon mustard

1 cup grated Swiss cheese


1 Bring a large pot of salted water to a boil.

2 Heat oil in large skillet over medium-high heat. Add kielbasa and brown on all sides. Remove and drain on paper towels, leaving drippings in pan.

3 Reduce heat and add onions. Saut´┐Ż until soft.

4 Slice kielbasa into bite size diagonal slices and return to skillet with onions. Add sauerkraut and mix well.

5 Boil pasta according to box directions. Just before draining, scoop out 1/2-cup pasta water. Mix the mustard into this and set aside.

6 Drain pasta, rinsing briefly. Return to pot and toss with mustard mixture.

7 Add pasta and cheese to skillet. Toss until mixed and cheese is melted. Salt and pepper to taste.

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