Sun-Dried Tomato Basil Brats with Mini Penne Pasta

Place brats in a large skillet over medium-high heat and begin browning. Cook until internal temperature registers 160°F. Set aside for 10 – 15 minutes and then slice.

In an 8-quart pot add 1 quart of hot water, 1 tablespoon olive oil and 1 tablespoon Excalibur Seasoning’s Vegetable Soup Mix. Bring to a rolling boil; add entire box of pasta. Cook according to package. Drain pasta.

Return pasta to the pot and add spaghetti sauce and sliced brats.

Yields 12 to 16 servings