Quick and Easy Sauerkraut Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 onion, diced

4 tablespoons olive oil

5 cloves garlic, minced

2 cups (tightly packed) sauerkraut, drained

1 teaspoon sweet paprika

1 heaped tablespoon tomato paste

1 bay leaf

400g / 14.10 ounces rigatoni pasta (or pasta of choice)

Salt,* to taste

Pepper, to taste

Directions

In a saucepan on medium-high heat, add in the onion and place the lid on fully to trap the heat and let the onion caramelize. Once it starts to brown, stir in the 3 tablespoons of olive oil and garlic. Cook for a couple of minutes until you have a nice colour on the onions and garlic. I like to stir it well at this point.

Add in the sauerkraut, sweet paprika, tomato paste, and the bay leaf. Make sure you stir the ingredients well to disperse the ingredients through the sauerkraut.

When you notice that the ingredients are sticking to the bottom of the pan, add in about ¼ cup / 60ml of water to deglaze the pan and put the lid on fully and reduce heat to low-medium.

Cook the sauerkraut, stirring occasionally for 20 minutes. If you notice that it needs a little more liquid, add a tablespoon of water to the saucepan at a time. You want it to slightly simmer in its own juices.

While the sauerkraut cooks, cook the pasta as per the packet instructions. Drain and set aside.

Once the sauerkraut is done, add in the pasta and stir well. Add another tablespoon (or two) of olive oil and stir well.

Season to taste and be generous with freshly cracked pepper.

Best served straight away.