salt, kosher, coarse
12 oz Skinner® Thick and Hearty Penne
1 Tbsp unsalted butter
7 oz smoked beef sausage, halved lengthwise and sliced 1/4 inch thick
1 pkg (16 oz.) sauerkraut, rinsed
1/2 cup lager beer
1/2 cup sour cream
1 Tbsp chopped fresh dill

Cooking Directions:

Bring a large pot of salted water to a boil and cook the penne according to package directions. Return the penne to the pot

Melt the butter in a large skillet over medium-high heat. Add the sausage in a single layer and cook, stirring occasionally, until well browned, 3 to 4 minutes. Add the sauerkraut, the beer, and 1 1/2 cups water and bring to a simmer. Reduce the heat and gently simmer to blend the flavors, about 5 minutes.

Pour the sauerkraut sauce into the pot with the penne and add the sour cream; stir to coat. Divide between bowls and top with dill.