Cheesy Turkey Bratwurst Pasta
Cheesy turkey bratwurst pasta with tender pasta, juicy brats, and squeaky cheese curds is a creamy one-pot dinner ready in under 30 minutes.
Servings: 6 Servings
Ingredients
- 4 whole turkey cheddar bratwursts (Note 1)
- 1 tablespoon garlic infused olive oil
- 2 cups chicken broth
- 1 10 ounces canned diced tomatoes and green chilies (Rotel) undrained (Note 2)
- 1 8 ounces canned tomato sauce
- ½ cup heavy cream (Note 3)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 ounces penne pasta little more than 3 cups (Note 4)
- 1 cup Monterey Jack cheese shredded (Note 5)
- 1 cup cheese curds (Note 6)
- ¼ cup green onions chopped, for topping
Instructions
- Slice the turkey brats into ¼ -inch coin-sized rounds. Only use turkey brats that are fully cooked.
- In a heavy bottomed Dutch oven, or large saucepan, add the garlic oil and turkey brats. Saute the brats over medium heat, or until golden brown, about 5 minutes.
- Next, add the chicken broth, canned tomatoes and green chilies (undrained), tomato sauce, heavy cream, salt, pepper, and penne pasta. Stir. Cook for 12-15 minutes or until pasta is al dente. Stir often to prevent sticking. The sauce should coat the pasta and be slightly thickened.
- Remove pasta from the heat, and stir in the shredded Monterey Jack cheese. Once melted, top the pasta with cheese curds, roughly chopped if needed. This will make sure everyone gets cheese curds. Stir. Sprinkle with chopped green onions and serve. Enjoy!
Notes
Note 1: This recipe uses cheddar brats from Ferndale Market. They are fully cooked.
Note 2: If you cannot find Rotel use canned diced tomatoes and canned green chilies. If spice is a concern use mild Rotel or if you want spice, use hot Rotel.
Note 3: Swap for half and half for a lighter version. For less dairy option, use unsweetened canned coconut milk.
Note 4: Gluten Free penne noodles work great if a gluten free option is needed.
Note 5: For an ultimate melt, shred the Monterey Jack cheese with a grater.
Note 6: If cheese curds are in large curds, give them a rough chop to break them up into bite size pieces. This will give everyone a bite of cheese curd too!
Storage: Keep leftovers in an airtight container in the refrigerator up to four days. Do not freeze. Reheat in the microwave or in a saucepan on the stovetop.
Nutrition Information
Serving: 1 ServingCalories: 430kcalCarbohydrates: 21gProtein: 23gFat: 28gSugar: 3g
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