Easy Bratwurst Pasta
Use extra or leftover grilled bratwurst to make this creamy, easy bratwurst pasta made with rigatoni pasta! Ready in about 30 minutes and perfect for a quick weeknight meal.
Ingredients
- 16 ounces rigatoni pasta
- 1 pound bratwurst, uncooked
For the creamy sauce:
- 8 ounces cream cheese
- 14.5 ounces diced tomatoes with garlic and onion
- 3/4 cup chicken broth
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper, optional, see notes below
- 1/4 teaspoon dried thyme
Instructions
- Bring a large pot of salted water to boil. Cook pasta to al dente, according to package instructions.
- In a large skillet, sauté the bratwurst sausage on medium high until cooked through, about ten minutes.
- Slice the cooked sausage into bite-sized pieces and return to the skillet.
- To the skillet, add cream cheese and diced tomatoes, then reduce heat to low. Stir constantly until cream cheese melts.
- Add chicken broth and spices into skillet, stir until well combined.
- Add cooked pasta to skillet, stir to coat the pasta with cream sauce.
- Serve warm.
Video
Notes
If your bratwurst is already cooked, congratulations! You get to use your leftover bratwurst, skip Step #2 and save some time.
If you don't have bratwurst, consider substituting pre-cooked smoked sausage. Just slice it and move on to step #2!
If you are worried about the spice level, please completely omit or reduce the cayenne pepper! If you'd like to add extra heat, add a hearty pinch of red pepper flakes and increase the cayenne to 1/2 teaspoon.
I have started using this pasta recipe for leftover pot roast, too! Just substitute shredded leftover pot roast for the bratwurst and heat it in the skillet before making the sauce.
Serving: 1, Calories: 674kcal, Carbohydrates: 47g, Protein: 23g, Fat: 44g, Saturated Fat: 19g, Polyunsaturated Fat: 21g, Cholesterol: 114mg, Sodium: 1450mg, Fiber: 5g, Sugar: 6g
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