Ingredients for Lazy Pierogi
- Penne Pasta
- 8 ounces mushrooms, sliced and drained (cremini or button mushrooms work well)
- Cream Of Mushroom Soup
- Sauerkraut
- 5 tablespoons butter
- Onion
- 8 ounces Polish sausage, sliced
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How to Make Lazy Pierogi
- Boil a large pot of salted water for the pasta. While the water is heating, begin preparing the other ingredients.
- Melt 3 tablespoons of butter in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
- Add the sliced mushrooms and sauté for another 3-5 minutes until tender.
- Add the sliced Polish sausage to the skillet and cook for 5-7 minutes, until heated through.
- Meanwhile, cook the pasta according to package directions until al dente. Drain well, reserving about ½ cup of pasta water.
- While the noodles drain, add the remaining 2 tablespoons of butter to the skillet with the sausage mixture.
- Add the drained sauerkraut to the skillet and stir to combine. Cook for 2-3 minutes to heat through.
- Add the drained pasta to the skillet and stir gently to combine with the sausage and sauerkraut mixture. If the mixture is too dry, add a little of the reserved pasta water to create a creamy consistency.
- Reduce heat to low, cover, and simmer for 5-7 minutes to allow the flavors to meld.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
21g
Fat
89g
Carbs
29g
