Pasta casserole with sauerkraut and mettwurst

Ingredients for 4 servings:

• 500 g pasta (penne or other short pasta)
• 400 g sauerkraut
• 4 sausages (Mettwurst)
• 500 ml tomato sauce
• 1 onion(s)
• 1 pack of tomatoes, pureed
• 300 ml meat broth
• 1 cup meat broth
• 1 tsp tomato paste
• 2 tsp cornstarch
• 250 g cheese, grated
• salt and pepper
• 1 tbsp vinegar
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the pasta in salted water for about 3 minutes and then drain. For the sauerkraut, fry a peeled and diced onion. Add the sauerkraut and top up with a cup of meat broth (it’s more flavorful than water). Cover and simmer for about 10 minutes; the liquid should then be reduced. For the tomato sauce, peel and dice an onion. Peel and finely dice a garlic clove, then sauté the onions and garlic. Add a tablespoon of tomato paste and sauté briefly. Deglaze with the meat broth and add the passata, and simmer for about 10 minutes. Thicken with the cornstarch and season with salt, pepper, a pinch of sugar, and a little vinegar. Halve the Mettwurst lengthwise and slice. Now take a baking dish and cover the bottom with tomato sauce. Add half of the pasta, top with the sauerkraut, and layer the Mettwurst on top. Now add two ladles of tomato sauce and sprinkle some grated cheese on top. Finally, add the rest of the pasta, pour the remaining tomato sauce over it, and sprinkle with the remaining grated cheese. Cover the dish with aluminum foil and place it in the oven at 200°C. After about 15 minutes, remove the foil and leave it in the oven for another 15 minutes.