Description
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.
Ingredients
Equipment
- Cutting board and knife
- Large saucepan with lid
- Wooden spoon
- Measuring cups or scales
- Measuring spoons
- Large pot (for the pasta)
- Colander
Ingredients
- 1 onion, diced
- 4 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1 heaped tablespoon tomato paste
- 2 cups (tightly packed) / 310g sauerkraut, drained
- 1 teaspoon sweet paprika
- 1 bay leaf
- ¼ cup / 60ml water, plus more as needed
- 14 ounces / 400g large spiral pasta (or fusilli, rigatoni, or any pasta of choice)
- Salt, to taste
- Pepper, to taste
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Caramelize the onion: In a large saucepan on medium heat, add the onion (1). Place the lid* on fully to trap the heat and let the onion caramelize.
- Add the oil and garlic: Once it starts to brown, stir in the olive oil (3 tablespoons) and garlic (5 cloves). Cook for another couple of minutes until you have a nice color, and continue stirring.
- Caramelize the tomato paste: Stir in the tomato paste (1 heaped tablespoon) and cook for a minute or two, stirring, to deepen its flavor.
- Add the sauerkraut: Add the sauerkraut (2 cups), sweet paprika (1 teaspoon), and bay leaf (1). Stir well to disperse the paprika evenly through the sauerkraut.
- Deglaze and simmer: When you notice the ingredients sticking to the bottom of the pan, add the water (¼ cup) to deglaze, put the lid* on fully, and reduce the heat to low-medium.
- Cook the sauerkraut: Cook, stirring occasionally, for 20 minutes. If it needs a little more liquid, add a tablespoon of water at a time. You want it to gently simmer in its own juices.
- Cook the pasta: While the sauerkraut cooks, cook the large spiral pasta as per the packet instructions. Drain and set aside.
- Combine: Once the sauerkraut is done, remove the bay leaf. Add the pasta to the saucepan along with the remaining olive oil (1 tablespoon) and stir well.
- Season and serve: Season to taste and be generous with freshly cracked pepper. Best served straight away.
Notes
Lid: If your lid has steam holes, some steam will escape. Depending on that and how much heat your burner puts out, you may need to lower the heat and add a splash more water.
Caramelizing the onion: Traditionally, onions are caramelized slowly with oil and salt. Here, the lid-on method speeds things up, and the salt is left until the end since sauerkraut brings plenty of its own. It’s not quite the same, but it gets you most of the way there in a fraction of the time.
Salt: Sauerkraut is naturally salty, so taste before seasoning. How much you need will depend on how salty your sauerkraut is.
Smoky version: Reduce the sweet paprika and add some smoked paprika in its place.
Heat: Add cayenne pepper, chili powder, or fresh chilies.
Cooking time: The longer the sauerkraut cooks, the softer and more flavorful it becomes. 10 minutes works if you’re rushed, but it will keep some bite.
Olive oil: Feel free to add an extra tablespoon at the end if the pasta needs it.
Storage: Keeps in an airtight container in the fridge for up to 3 days and reheats well.
Recipe updated 14th August 2026.
- Diet: Vegan
