Pasta Bake with Sausage and Sauerkraut Recipe
This bake combines the flavors of traditional bigos with the convenience of an oven dish. Pasta, sausage, and sauerkraut come together in a hearty, bold dish that’s perfect for autumn and winter. It’s a bit like a Polish answer to Italian pasta bakes – only with tangy sauerkraut instead of tomato sauce.
This bake tastes like a cross between bigos and oven-baked pasta – familiar notes of sauerkraut and sausage wrapped in a convenient, creamy, cheesy form. The tang of the sauerkraut is balanced by the cream and cheese, and the spices known from Polish stews give it a homely, warming character. It’s a dish that smells like autumn: slightly smoky from the sausage, pronounced but not overwhelming.
Chef's tips
Be sure to cook the pasta al dente, otherwise it will turn to mush after baking – 2 minutes less than on the package really is the maximum. Taste the sauerkraut before rinsing: if it’s only mildly sour, don’t rinse it with water, or it will lose its character, and any excess acidity is easy to balance with a bit of cream. After baking, give the bake those 10 minutes of rest – it’s easier to slice and doesn’t fall apart on the plate.
How to serve
It’s best served with a simple carrot slaw or beetroot with horseradish to add freshness to the heavier, wintry character of the dish. It pairs well with a mug of hot tea with lemon or a light wheat beer if you’re serving it at an evening get-together. It’s a very practical “two-day” dinner – on a Monday afternoon after work you just need to reheat a portion in the oven.
Ingredients
- pasta short, e.g. fusilli or penne - 300 g
- sauerkraut excess brine squeezed out, chopped - 300 g
- sausage cut into half-slices - 250 g
- onion diced - 1 piece
- tomato paste to boost the flavor - 1 tablespoon
- cream 18% or 30% - 150 ml
- yellow cheese grated - 150 g
- oil for frying - 1 tablespoon
- bay leaf for the sauerkraut - 2 pieces
- allspice for the sauerkraut - 3 grains
- sweet paprika ground - 1 teaspoon
- black pepper to taste
- salt to taste, carefully, as sauerkraut and sausage are salty
Preparation
- Cook the pasta in plenty of salted water for 2 minutes less than indicated on the package. Drain and set aside.
- If the sauerkraut is very sour, briefly rinse it under cold water and squeeze very well. Chop into shorter pieces.
- Put the sauerkraut into a small pot, add the bay leaves, allspice and just enough water to barely cover the sauerkraut. Simmer over low heat for 15–20 minutes, until the sauerkraut softens. Drain off excess water, remove the bay leaves and allspice.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with oil.
- Heat 1 tablespoon of oil in a frying pan. Add the sausage and fry for 4–5 minutes over medium-high heat until lightly browned.
- Add the onion and fry for another 4–5 minutes, until it softens and starts to turn lightly golden.
- Add the cooked sauerkraut, tomato paste and sweet paprika. Fry everything together for 5 minutes, stirring. Season with pepper and, if needed, a little salt.
- In a large bowl, mix the pasta with the sauerkraut-and-sausage mixture. Add the cream and half of the grated cheese, mix thoroughly.
- Transfer the mixture to the ovenproof dish, smooth the top and sprinkle with the remaining cheese.
- Bake for 25–30 minutes, until the cheese has melted and browned and the edges of the bake are gently bubbling.
- After removing from the oven, wait 10 minutes before serving so the flavors meld and the bake firms up slightly.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave until hot throughout; if it seems a bit dry, add a spoonful of cream or a splash of water before reheating.
