Sometimes you need a dose of good old-fashioned comfort food to get you through those chilly March days. Winter has been sticking around Ohio far too long this year, and this is a perfect, hearty dish that will warm you and your family right up! Even better, it can be made from start to finish in about 30 minutes. If you want to go a little lighter, just substitute chicken or turkey brats in place of the pork, and use wheat or vegetable pasta in place of the traditional.
1 package of Sweet Italian Brats (4-5)
3/4 cup of red wine (Merlot or Burgundy work well)
3/4 cup of sliced sweet peppers
1 Tablespoon Of Olive Oil
1/2 cup of diced sun-dried red tomatoes
2 garlic cloves, minced
1 tablespoon of Italian Seasoning
1 quart or jar of Pasta Sauce
1 small can of tomato paste (6 or 8 oz.)
1/2 cup of shredded Parmigiano Reggiano cheese
1 lb. of Penne pasta - (we used wheat)
1 – Slice up the Brats into 1/2 to 1″ thick pieces. Add olive oil to a large skillet and cook the brat chunks on medium high heat until they are completely browned on all sides. (about 10 to 15 minutes)
2 – Add the sliced sweet peppers, sun-dried tomatoes and chopped garlic and saute for about 5 minutes, or until the peppers and tomatoes have just barely cooked through.
3 – Add in wine, and let the entire mixture continue to simmer. Continue cooking until the wine is reduced down to about half.
4 – Add in the pasta sauce, tomato paste, shredded cheese and Italian seasonings and turn down to medium-low heat and let simmer.
5 – Cook pasta in separate pot , drain and either mix and toss into sauce before serving, or plate up and ladle hot sauce over pasta.
When made with a pound of pasta – this well easily feed a family of four, with a little left over for a light lunch the next day! You can also add some hot pepper flakes to make a great sweet and spicy pasta. Enjoy!
- Mary and Jim
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