Beer Brat Pasta
One of National Pasta Association’s Top 10 Favorites from the “Great States of Pasta” Recipe Contest Winners!
1 pound rigatoni or other medium pasta shape
15 ounces fresh bratwurst
1/2 cup beer
1 1/2 cups low-fat Cheddar cheese
2 sweet red peppers, coarsely chopped
1 cup onions, coarsely chopped
4 garlic cloves, chopped
1/2 cup fresh basil
1 tablespoon olive oil
Preheat oven to 425 degrees F.
Mix red pepper, onions, and garlic with 1 tablespoon olive oil in 9 x 13-
inch baking dish and roast in oven for 25 minutes; stirring occasionally.
While vegetables roast, remove casing from bratwurst, crumble and brown in
a skillet over medium heat until they are no longer pink and well brown.
Remove bratwurst and drain on paper towel. Pour fat from skillet. Add
bratwurst and beer to skillet and simmer. Cook pasta according to package
directions and drain, reserving 1/2 cup of pasta water.
Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.