Recipe of the Week - Pasta with Brats in Cajun Cream Sauce

 

I had some brats in the freezer that I pulled out the other day.  I wanted to do something different with them for my Sunday lunch.  Not that I don't enjoy traditional brats with Krout and spicy mustard on a bun, I just wanted something else this time.  I went to the internet and found this recipe and thought I'd give it a try.  I had most of the ingredients already, so why not.  It turned out pretty good and I have been enjoying all week.  Btw, the sauce gets hotter the longer the leftovers sit LOL  Enjoy!

Pasta with Bratwursts in Cajun Cream Sauce

*16 oz pasta

**1 package of bratwursts (typically 6 - 8 brats in a pack)

oil

8 oz cream cheese

1 14 oz can diced tomatoes

1 Medium onion, chopped

3/4 cup chicken broth

2 tsp paprika

1 tsp pepper

1 tsp salt

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp basil

1/2 tsp cayenne

1/4 tsp thyme

Shredded parmesan cheese

Cook pasta according to directions.  Drain and set aside.  In a Dutch oven, or something of similar size, brown brats in oil, about 8-10 minutes, over medium high heat.  Take out of pan and slice.  Before you return the brats to the pan, use a little of the chicken stock to deglaze the pan, then saute the onion until soft.  Add the brats back to the pan.  Add the cream cheese and tomatoes.  Reduce heat to low and stir until the cheese melts.  Stir in broth and spices until well combined.  Add pasta and toss to coat thoroughly.  Transfer to a serving bowl or platter, top with some parmesan cheese and serve while hot.  

*I like to use rigatoni or some other tubular pasta for this dish, but any will work.

**Leftover cooked brats work well with this and will save some time.