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Sausage + Spaghetti in Beer




Source of Recipe


link


Recipe Introduction


Kielbasa, caraway seed and beer add up to a pasta dish with a Bavarian
twist!


Recipe Link: http://www.cooksrecipes.com/gmeat/polish-sausage-and-spaghetti-in-beer-recipe.html

List of Ingredients




Sausage + Spaghetti in Beer

1 pound fully-cooked Kielbasa or smoked sausage, cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 stalks celery, sliced
1 large green bell pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup beer
1 (8-ounce) can tomato sauce
1/2 cup water
2 tablespoons snipped parsley
1/2 teaspoon sugar
1/2 teaspoon caraway seed
4 ounces spaghetti, broken into 2-inch pieces
Freshly grated Parmesan cheese (optional)

In a Dutch oven or large saucepan, cook the sausage until light brown.
Remove sausage and set aside.
Add mushrooms,celery, green pepper and onion to Dutch oven. Cook and stir
about 3 minutes or until vegetables are tender. Drain fat.
Stir in beer, tomato sauce, water, parsley, sugar and caraway seed. Bring to
boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in spaghetti, return to boiling; reduce heat. Cover and simmer for 10
to 12 minutes more or until spaghetti is tender, but still firm to the bite.
Add sausage; heat through.
Serve in bowls and, if desired, pass the Parmesan cheese for sprinkling on
individual servings.
Makes 4 servings.


Recipe