Ingredients

500 grams uncooked penne regate pasta, cooked according to packaging instructions

2 Tablespoons olive oil

¼ cup chopped white onion

1 Tablespoon minced garlic

1 pack, 240g Swift Premium Cheesy Brats, sliced

2 packs, 250g Hunt’s Tomato, Basil and Cheese Spaghetti Sauce

1 pack, 250g Hunt’s Tomato Sauce

½ cup water

half cube beef bouillon

¼ teaspoon salt

1/8 teaspoon ground black pepper

¾ Tablespoon sugar

¼ cup butter

¼ cup all-purpose flour

2 cans, 370ml Angel Cheesy Kremqueso

1 Tablespoon chopped fresh parsley (optional)

Procedure

1. Heat oil in a large size skillet over medium high heat. Add onion and garlic, sauté until soft and aromatic. Add sausage pieces and cook until lightly toasted.
2. Stir in spaghetti sauce, tomato sauce, tomato sauce, water and bouillon. Cover and let it simmer over low heat for 10 minutes. Season with salt, pepper and sugar. Turn off heat and set aside.
3. In another pan, melt butter over medium heat. Add flour and cook for 2 minutes or until bubbles appear.
4. Stir in Angel Cheesy Kremqueso. Mix well. Cook until the sauce is slightly thick. Turn off heat and set aside.
5. To assemble, toss cooked penne rigate pasta into the red sauce. Mix well until completely coated.
6. Transfer pasta into a baking dish and top with cheesy sauce. Sprinkle with parsley.
7. Bake pasta in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes. Let stand at room temperature for 10 minutes before serving.