Pasta with Brats & Veggies

Here is a healthy and inexpensive recipe to kick off the fall weather in the USA:

Pasta with brats and veggies


  • 4 Tablespoons olive oil
  • 2 large diced yellow onions
  • 5 cloves minced garlic
  • 1 large diced zucchini
  • 1 large diced carrot
  • 1 16 oz can peeled, stewed tomatoes
  • 1 8 oz can tomato paste
  • Basil leaves to taste
  • 1 cup red wine (alcohol cooks out)
  • 1 package (crumbled)  Johnsonville Original Brats (or any meat/substitute you like)
  • 1 lb of your favorite pasta


  1. In cast iron or metal skillet, add 3/4 of olive oil.
  2. Bring to medium heat and add in yellow onions
  3. Add garlic and saute until onions and garlic are translucent and soft
  4. Add zucchini and carrot, and saute until soft or al dente, as preferred
  5. Add stewed tomatoes and tomato paste and stir a bit
  6. Add basil leaves and reduce heat to simmer lightly
  7. Add wine and stir again
  8. Cover skillet leaving a small opening to prevent boiling over
  9. In another skillet, peel brats, crumble them, and saute in 1/4 of olive oil until done
  10. Uncover first skillet and add cooked brats
  11. Let original pan simmer for 15 minutes
  12. While simmering, cook pasta
  13. Serve warm or reheated




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