Beer Brat Pasta

Yield:
10 servings

Ingredients:

  1. 1 pound rigatoni, cooked according to package directions; drain and reserve 1/2 cup of liquid
  2. 1 package (15 ounces) fresh bratwurst
  3. 1/2 cup beer
  4. 1 1/2 cups (6 ounces) shredded cheddar cheese (divided)
  5. 2 red bell peppers, coarsely chopped
  6. 1 cup onion, coarsely chopped
  7. 4 cloves garlic, chopped
  8. 15 leaves fresh basil, stacked, rolled and sliced to make ribbons (chiffonade)
  9. 1 Tablespoon olive oil
Directions:

Preheat oven to 425 degrees F

Mix red pepper, onion, and garlic with olive oil in a 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 meat is no longer pink. Remove bratwurst and drain on a paper towel; pour fat from skillet.

Add bratwurst and beer to skillet and simmer.

Remove roasted vegetables from oven and immediately add bratwurst and beer. Add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the reserved pasta water to moisten.

Sprinkle remaining cheese over top and serve.

Source: National Pasta Association www.ilovepasta.org


TDS 3