Kielbasa and Sauerkraut Pasta
Transform dinnertime with this savory and satisfying Kielbasa and Sauerkraut Pasta recipe, a fusion of Eastern European soul food and Italian comfort cuisine. Juicy kielbasa sausage is pan-seared to golden perfection, then combined with tangy sauerkraut, a touch of dry white wine, and aromatic garlic and onion for a rich, flavorful sauce. Al dente pasta soaks up a smoky blend of Dijon mustard and paprika, while fresh parsley and optional Parmesan cheese add the final flourish. Ready in just 40 minutes, this one-pot wonder is perfect for busy weeknights or when you’re craving bold, hearty flavors. Plus, simple ingredients like chicken broth and pantry staples ensure it's as accessible as it is delicious. Perfect for fans of kielbasa recipes, sauerkraut dishes, or flavorful pasta meals, this is comfort food reimagined!
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Recipe Information
Ingredients
- 12 oz kielbasa sausage
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1.5 cups sauerkraut
- 0.5 cups dry white wine
- 12 oz dry pasta (e.g., penne, rotini, or fusilli)
- 0.5 cups chicken broth
- 1 tbsp Dijon mustard
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
- 0.25 cups Parmesan cheese (optional, shredded)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, slice the kielbasa into 1/4-inch rounds.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the kielbasa slices and cook for 3-4 minutes per side, or until browned. Remove the kielbasa from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Dice the onion and mince the garlic, then add them to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
Add the sauerkraut to the skillet, stirring well to combine. Pour in the white wine and chicken broth, then stir in the Dijon mustard, smoked paprika, salt, and black pepper. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
Return the browned kielbasa to the skillet. Stir well to coat the sausage in the sauce.
Add the cooked pasta to the skillet, tossing gently to combine. If the mixture appears too dry, stir in the reserved pasta water a little at a time until the desired consistency is achieved.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the skillet from heat and sprinkle with chopped fresh parsley. Serve warm, topped with shredded Parmesan cheese if desired.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 6676 mg | 290% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 23.2 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 947 mg | 73% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
