Lazanki

This is one of my favorite rustic Polish dishes. It’s a hearty dinner that’s perfect for weekdays because it’s so quick and easy. It also makes great lunch leftovers. For some reason many Americans I know think that sauerkraut is eaten raw, but that’s actually pretty rare. Most of the time Polish and other Eastern European people cook it as part of a dish. Either way, this quick and easy dinner will have you coming back for more.

INGREDIENTS makes 8 servings

1 jar sauerkraut (32 oz)

4 Polish sausage links (or about 1.5 lbs Polish sausage)

2 Tbs canola oil (+ more if needed)

1 package bowtie past

salt

INSTRUCTIONS

• 1 jar sauerkraut (32 oz)
• 2 Tbs canola oil (+ more if needed)

1. Remove the sauerkraut from the jar and squeeze excess water out with your hands, until it’s not dripping. Heat 2 Tbs canola oil in a  large frying pan over medium high and add the drained sauerkraut. Cook for 20-30 minutes mixing occasionally until well browned and reduced in volume by 30-40%. Add more oil to the pan if the kraut starts sticking.

• 4 Polish sausage links (or about 1.5 lbs Polish sausage)
• 1 package bowtie past
• salt

2. Cook the pasta according to package directions (boil in water for 15-20 min), making sure to add about 2 Tbs salt (depending on how much water you’re using) to the pasta water so that the past comes out nice and salty. Once you have the pasta set, dice the sausage, place in a frying pan over medium high and brown for about 10 min.

3. Drain the pasta once it’s finished. Combine the cooked kraut, sausage and pasta. Voila! Dinner is ready. Salt and pepper to taste, but given that the sauerkraut was salty to begin with, and we salted the pasta water, you shouldn’t need much salt if at all (I never add any). This will keep in the fridge for a week or so.

Tip: This is also a great dish to make with leftover bigos. Just mix the bigos with your cooked bowtie pasta and you’re done!