1/2 box ( 8 oz / 227g ) Notta Pasta, any size
2 Tbsp olive oil
1 lb (450g) kielbasa cut in quarters
1 medium red onion, cut into crescents
1 -15 oz (425g) can sauerkraut, drained, not rinsed
1 Tbsp Dijon mustard
1 cup grated Swiss cheese
1 Bring a large pot of salted water to a boil.
2 Heat oil in large skillet over medium-high heat. Add kielbasa and brown on all sides. Remove and drain on paper towels, leaving drippings in pan.
3 Reduce heat and add onions. Saut� until soft.
4 Slice kielbasa into bite size diagonal slices and return to skillet with onions. Add sauerkraut and mix well.
5 Boil pasta according to box directions. Just before draining, scoop out 1/2-cup pasta water. Mix the mustard into this and set aside.
6 Drain pasta, rinsing briefly. Return to pot and toss with mustard mixture.
7 Add pasta and cheese to skillet. Toss until mixed and cheese is melted. Salt and pepper to taste.