SUN-DRIED TOMATO BASIL BRATS WITH MINI PENNE PASTA
Sun-Dried Tomato & Basil Bratwurst add an extra kick of flavor to this pasta dish.
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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