Sun-Dried Tomato Basil Brats with Mini Penne Pasta

SUN-DRIED TOMATO BASIL BRATS WITH MINI PENNE PASTA

Sun-Dried Tomato & Basil Bratwurst add an extra kick of flavor to this pasta dish.
Servings 16 SERVING

Ingredients
  

  • 2 packages Hermann Wurst Haus Sun-Dried Tomato Basil Brats 8 brats
  • 1 – 25-29 ounce Can of Hunt's Traditional Spaghetti Sauce
  • 1 – 16 ounce box of mini penne pasta
  • 1 Tablespoon Excalibur Seasoning’s Vegetable Soup Mix

Instructions
 

  • 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
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