Sun-Dried Tomato & Basil Bratwurst add an extra kick of flavor to this pasta dish.
Submitted by: Jay Hall, Excalibur Seasonings
2 packages (8 brats) Hermann Wurst Haus Sun-Dried Tomato Basil Brats
1 – 25-29 ounce can of Hunts Traditional Spaghetti Sauce
1 – 16 ounce box of mini penne pasta
1 Tablespoon Excalibur Seasoning’s Vegetable Soup Mix
Place brats in a large skillet over medium-high heat and begin browning. Cook until internal temperature registers 160° F. Set aside for 10 – 15 minutes and then slice.
In an 8-quart pot add 1 quart of hot water, 1 tablespoon olive oil and 1 tablespoon Excalibur Seasoning’s Vegetable Soup Mix. Bring to a rolling boil; add entire box of pasta. Cook according to package. Drain pasta.
Return pasta to the pot and add spaghetti sauce and sliced brats.
Yields 12 to 16 servings