Quick and easy sauerkraut pasta that is ready in under 30 minutes and serves 4 people. Perfect for a day when the pantry is looking a little bare.
- 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
- 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.
Salt: This will depend on how salty your sauerkraut is.
- Diet: Vegan