Friday, December 1, 2006

Chuck Wagon Pasta

3 Bratwurst (yes, you can use 4)
1 cup Alfredo Sauce
1 can sliced black olives
2 cans MILD Rotel (tomatoes with green chilis) DRAIN before using.
1/4 tsp dried jalapeno (I used Spice Island brand)
1 to 3 shakes of dried red pepper (three makes it HOT, but not "reach for the water" hot).
1 cup lightly steamed veggies such as broccoli
smoked cheddar

Mix Rotel, olives, and Alfredo sauce (I used half a small jar of Bertollis) and spices, and heat on low. While that heats, cook pasta in boiling water until al dente (about 10-11 minutes for the thicker wagon wheel style pasta). While pasta cooks cook Brats. I pan fried 3 in a little olive oil until brown on each side, poured half a can of beer over the top and covered, reducing heat, letting them steam while the pasta cooks.

Drain the pasta, and keep warm. Uncover the Brats and saute in the pan juice/beer mixture (you can use water if you don't wish to use alcohol) until nice and brown and about 170 degrees internal temperature (easy way to figure, slice, should not be pink in the middle). Should be just a minute or two on the saute part.

Slice bratwurst and mix with pasta, sauce and a cup of steamed veggies (I nuked a cup from frozen) Sprinkle with freshly shredded smoked cheddar.

Makes enough to feed 4 hungry people.

1 comment:

  1. I've got to figure out a way to get invited to your house for dinner sometime!!!

    Looks great, and almost soldier-proof.


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