This quick, simple, and novel kielbasa and sauerkraut pasta recipe is delicious.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 12 ounces dry ziti pasta
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound kielbasa sausage, sliced into 1/2-inch pieces
- 12 ounces sauerkraut, drained and rinsed
- 2 tablespoons prepared Dijon-style mustard
- 1 pinch cayenne pepper
- ¼ cup white wine
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, 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 ziti with kielbasa and sauerkraut mixture and serve immediately.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 1185 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
loved it. I did follow suggestions and cooked less pasta and added chopped cherry tomatoes because we had soooo many in our garden
EXCELLENT!!! I made this recipe today. It is quick, easy to make and is so good!!! I followed the recipe exactly. This will be a go to recipe for me from now on! Thank you for sharing!!!
Recipe was easy to follow and turned out great…even my 2 year old loved it.
I always like garlic mashed potatoes with my kielbasa and sauerkraut. So I boiled some potatoes with several cloves of minced garlic, a cup of half and half, and a cup of diced havarti cheese – yum! Then I browned the kielbasa in the instant pot on sauté for 5 min, and threw in garlic, peppers, onion, spices, and a half can of beer. High pressure for 3 min, manual release. The result was very delicious and my wife who doesn’t like German food or kielbasa absolutely loved it. We did not add brown sugar because we don’t like sweet sauerkraut. Serve with noodles and mashed on the side. Absolutely fantastic! Our new favorite. Thank you so much! The browning of the kielbasa lends a nice brown color to the kielbasa, with just a hint of burnt scent which is perfect !
Very easy to make and very delicious
Outstanding! What a tasteful blend between the sauerkraut. I will definitely make this one again.
Wonderful recipe and very easy to make! I followed this recipe as written except I omitted the sauerkraut (as we had none) and I used green pepper. Still very tasty and with lots of flavor. The pinch of cayenne pepper and the Dijon mustard were such a surprising addition and really bring the dish together. Served with veggie sides and everyone ate it-even my picky kids! We will definitely be keeping this recipe for use on another busy weekday. Thanks to OP for sharing 🙂
This was really good. Trying to find dairy free recipes, and this works just fine. I did add more oil and wine to make more sauce. Never would have thought to put these ingredients together.
Was very good however it seemed to need more moisture.. So when I make it again I will not drain the sauerkraut.
I followed the recipe exactly except for the pasta, I didn’t have any ziti but did have rigatoni and it was fine. The only suggestion is go really easy on the dash of cayenne. This tastes even better the second night.
This turned out surprisingly well. I was referred this recipe a while ago and have been hesitant. The thought of “noodles” and “kraut;” I just wasn’t sold. My substitutions; red wine vinegar, spicy brown mustard, and garlic powder (1/2 tsp). Pretty amazing.
Better than anticipated! I made mine meatless(only because I didn’t have the kielbasa), and I used a splash of white wine vinegar instead of white wine. I also doubled the cayenne pepper(I love it spicy!). One of my fav’s!
I made this using chicken sausage, since my husband and I are avoiding mammals. We also LOVE cilantro, so I substituted cilantro for the parsley. It made for a very good, very light, dinner. All of the ingredients are healthy, and it’s quite satisfying. We’ll be making this again.
Meh. That’s best I can do. Made exactly as written with the exception of peppers – we choked it down & wondered out loud what we’re gonna do with what’s left. Not happy about wasting beautiful ingredients but, nope, this won’t happen again in our house.
My most finicky eater lived this! I didn’t have sauerkraut and used shredded red cabbage instead. Family lived it and the favors mixed deliciously. My daughter has begged me to make this again
Great quick dish! I added half the amount of pasta just because and many pinches of cayenne. My husband and I both loved it!
Made it as is. Husband loved it!
As it is, the recipe is decent – I made it with vegetarian sausages instead of kielbasa (heretical to some, I know, I apologize) and it was quite good as a vegetarian dish. Once I added some hot pepper flakes and Parmesan, I liked it a fair bit.
This was a nice use of pasta, sauerkraut, and sausage. We liked it, but it seemed to lack a little flavor. As kind of surprised by that with all the other ingredients in the recipe. The flavors did seem to develop more the second day, as leftovers.
This dish without the pasta was wonderful.
This is good, has a little kick from the mustard. There is quite avit of pasta versus sausage. I will make it again