I love a good deal, and with grocery prices raising when I found a 12 pack of bratwurst on sale for $7 at Lidl I couldn't pass it up! I do also love variety and did not want multiple dinners of only brats in buns, so I decided to experiment with some of them. That ended up being a restaurant quality meal at home, with very little effort! This Bratwurst pasta is creamy, cheesy and has the perfect amount of spice for anyone while not being bland at all! This was great alone, but would also be delicious with a fresh salad or garlic bread
Ingredients
4 bratwurst sausages
8 oz Neufchatel cheese
16 oz box rigatoni
1 can (14.5 oz) petite diced tomatoes in juice
3/4 cup low sodium chicken broth
1 tbsp minced garlic
1 tbsp dried oregano
1 tsp thyme
2 tsp paprika
1/4 tsp cayenne pepper
1 tsp fresh ground black pepper
1 tsp garlic powder
1 tsp basil
2 tsp onion powder
2 tbsp grated parmesan cheese
Fresh grated parmesan cheese, parsley and red pepper flakes are great topping options
Directions
Cook brats in skillet over medium high heat until cooked (about 10 minutes per side). While brats are cooking, prepare rigatoni according to package directions. Remove brats and slice, return to pan with can of tomatoes (undrained) and Neufchatel cheese. Stir constantly until cheese is melted. Once ingredients are well combined, add in all seasonings and chicken broth, stirring slowly to mix well. Turn heat to medium-low and cover to allow sauce to thicken slightly. Drain rigatoni and add into to skillet, mix to combine. Allow to simmer 5 minutes or so, and allow the sauces to get into the holes of the pasta. Top with fresh parmesan, crushed red pepper and parsley as desired.
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