- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 medium-size red bell pepper, thinly sliced
- 1 pound kielbasa sausage or smoked sausage, cut into 1/4-inch-thick slices
- 12 ounces sauerkraut (about 3 cups), rinsed, well drained
- 2 tablespoons Dijon mustard
- 1 teaspoon caraway seeds
- Pinch of cayenne pepper
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 12 ounces ziti pasta
- Heat olive oil in heavy large skillet over medium heat. Add onion and red bell pepper and sauté until almost tender, about 7 minutes. Add sausage and sauté until beginning to brown, about 8 minutes. Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Sauté until heated through, about 4 minutes. Stir in wine and parsley. Cook mixture 2 minutes longer.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot.
- Add sausage mixture to pasta and toss to coat. Season with salt and pepper.