Bow-Tie Pasta With Sausage And Sauerkraut
serves 4-6
A great use of leftover beer-braised sausages and sauerkraut, this pasta includes extra cabbage for a fresher green touch.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 medium onion, finely chopped
1 tablespoon vegetable oil
1 tablespoon brown sugar
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon dried thyme
1 bay leaf
1 (12-ounce) bottle beer
1 pound sauerkraut, rinsed thoroughly and drained
3 bratwurst
6 garlic sausages
1 pound pasta, such as small bow-ties or shells
2 tablespoons olive oil
1/2 small head cabbage, trimmed, cored and thinly sliced
prep: 15 minutes
total: 45 minutes
large saucepan
tongs
slotted spoon
pot
large deep skillet
1. Sauté half of the onion in the oil in a large saucepan over medium heat until softened, about 2 minutes. Add the brown sugar, caraway seeds, thyme and bay leaves and cook for 1 minute, stirring constantly. Add the beer and bring to a boil. Add the sauerkraut. Place the bratwurst and garlic sausages on top of the sauerkraut, cover the pan, and simmer for 30 minutes. When finished, remove sausages with tongs, and sauerkraut with a slotted spoon and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Once the sausage is done, add the pasta and boil until tender, about 10 minutes. Drain.
3. While the pasta cooks, slice the bratwurst and sausage. Heat the oil in a large, deep skillet, add the rest of the onion and cook over medium heat until softened, about 2 minutes. Add the sausage and cook 2 minutes more, stirring frequently. Add the cabbage and cook until tender, about 7 minutes. Stir in the sauerkraut and season with salt and pepper. Stir in the pasta, adjust the seasoning, and serve.
