Use your noodle, and make this sweet and peppery caramelly goodness known as Jerusalem Kugel!
Mmm kugel. Fun to say and eat, right? I’ve made traditional noodle kugel tons of times for y’all, but I haven’t shared the spicy kugel cousin known as Jerusalem Kugel, until now! I partnered with Skinner® Pasta and used their fettuccine to make it happen, but egg noodle spaghetti or angel hair would work well too.
As an honorary Texan, I was proud to hear that as a Houston-based brand, Skinner donated 37,000 servings of pasta and rice to the Houston Food Bank for hurricane relief efforts. Pretty awesome. That’s a lot of kugel!
And check out the adorable Texas shaped pasta they make. I’m obsessed! No wonder Texans love them. Skinner is the no. 1 pasta in Texas, with good reason, because it’s budget-friendly and comes out perfect every time.
This kugel is dairy free, and mixed with a caramel-esque sauce that makes the best crust when baked. So you get soft on the inside, crispy on the outside. So good. I added lots of pepper to balance the sweet, and because I like a little kick with my kugel. The pasta cooked up in 10 minutes, and this dish came together in no time.
Bake in a Dutch oven and an hour later, golden brown goodness.Carefully flip that sucker onto a platter and eat warm or at room temperature.
- 12 oz package Skinner fettuccine (angel hair or spaghetti works too)
- 1 cup granulated sugar
- ½ cup neutral oil
- ¾ teaspoon ground pepper
- 1 teaspoon kosher salt, plus more for pasta water
- 5 eggs, whisked
- Grease a Dutch oven with non-stick spray or oil and set aside. Pre-heat oven to 375 degrees F.
- Bring a large stockpot of salted water to a boil and add pasta. Simmer for 9-10 minutes or until al dente. Drain and set aside. Toss with a little oil to keep from sticking.
- While pasta is cooking, heat sugar and oil in a medium, heavy-bottomed saucepan while stirring until you have a caramel, smooth liquid, about 10-15 minutes. Sugar should be completely dissolved.
- Pour caramel oven noodles, mix, and set aside to cool.
- Once cool, add pepper, salt and eggs and combine.
- Pout mixture in the Dutch oven and bake for 1 hour, until bubbly and golden brown. Let cool slightly and carefully flip onto a plate. Serve warm or at room temperature.
This post is sponsored by Skinner® pasta. Thanks for supporting WJWE. Jew rock!