Polish Kielbasa Pasta

Steps

1. Slice the kielbasa into desired pieces.
2. Heat the lard/butter in a large pan (14-inch recommended) over medium heat. If using stainless steel, preheat for 2 to 3 minutes before adding fat.
3. Add the sliced kielbasa to the hot fat and cook until nicely browned on all sides, moving pieces around as needed. This should take about 5 minutes.
4. Remove the cooked kielbasa from the pan using a slotted spoon, leaving the rendered fat in the pan.
5. In the same pan with the remaining fat, add the onion and butter (if not already added). Cook until nice and golden/soft, adding a pinch of salt to help release moisture. This will take about 5 minutes.
6. Add the shredded cabbage to the pan and continue cooking for another 10-12 minutes, stirring occasionally, until it softens and develops some color.
7. While the vegetables are cooking, bring a pot of water to a boil and cook the pasta according to package directions, stopping 1 minute before al dente.
8. Add the drained sauerkraut to the pan with the cabbage and onion mixture. Stir well and let it cook for another 5 minutes.
9. Stir in the paprika and ground allspice into the pan.
10. Pour in the chicken stock and add the cooked kielbasa back into the pan. Bring the mixture up to a simmer, then reduce heat and allow it to simmer until everything is hot.
11. Taste the sauce for seasoning (salt and pepper) and adjust as needed.
12. Add the pre-cooked pasta to the simmering sauce. Continue to cook together in the pan for another minute or two, allowing the pasta to absorb the flavors and achieve a nice color change.
13. Remove the pan from the heat. If the dish seems too dry, add some reserved pasta water.
14. Stir in the sour cream until well combined to give the sauce a creamy texture.