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.

Ingredients

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

(click here for the link to our homemade pasta sauce recipe)

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)

Instructions:

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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Sweet Italian Sausage Penne Pasta

Ingredients

  • 1 package of Sweet Italian Brats 4-5
  • 3/4 cup of red wine
  • 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

Instructions

  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.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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