Ratatouille Rigatoni with Asiago & Chive Brats
Paradise Ratatouille Rigatoni with Asiago Chive Brats
Makes 6 servings
1 (1-pound) package Fantasma’s Finest Asiago Chive Bratwurst with Mozzarella
1 small eggplant, cut in 1-inch squares
1 small red pepper, cut in julienne
1 small green pepper, cut in julienne strips
1 small zucchini, sliced
2 small tomatoes, chopped with juice
1 tablespoon minced garlic
2 teaspoons herbes de provence
2-3 tablespoons extra-virgin olive oil
1 (1-pound) package rigatoni
Grated cheese
Parsley, chopped
- Preheat oven to 350° F. Place brats on a grill pan or baking sheet and cook for 15 minutes. Turn the brats with tongs and continue cooking for another 15 minutes. Remove from the oven and allow to cool slightly and slice.
- In a microwave-safe 1 ½-quart casserole with lid, layer vegetables, add garlic, herbes and olive oil. Place in the microwave and cook on high for 15 minutes. Remove lid of casserole, stir and return to the microwave for another 10 minutes.
- In a stockpot, bring water to a boil. Add rigatoni and cook according to package directions. Drain rigatoni through a colander and return to the pot.
- Stir vegetable mixture and sliced bratwurst into the pasta. Top with grated cheese and parsley. Season pasta with salt, if necessary. If the pasta appears dry, add a drizzle of olive oil.
