Beer Brat Pasta
"This delicious recipe came from the National Pasta Assoc's Top 10 favorites. I think it's a real winner."
photo by yogiclarebear
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 lb rigatoni pasta
- 15 ounces fresh bratwursts
- 1⁄2 cup beer
- 1 1⁄2 cups low-fat cheddar cheese
- 2 sweet red peppers, coarsely chopped
- 1 cup onion, coarsely chopped
- 4 -6 garlic cloves, chopped
- 1⁄2 cup fresh basil
- 1 tablespoon olive oil
- 1⁄2 teaspoon red pepper flakes (more or less to your liking)
directions
- Preheat oven to 425°F.
- Mix red pepper, onion and garlic with 1 tablespoons olive oil in 9x13" 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, red pepper flakes, 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.
Questions & Replies
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Reviews
-
Good Idea. Turned out pretty good. Substituted whole grain angel hair pasta for the rigatoni (that wasn't rigatoni in the photo of the recipe, but was the first ingredient)? Used chicken brats and horseradish cheddar cheese. -
One of mine and my husbands favorite meals!! I've made this several times and just use whatever pasta I have on hand. I add more beer to the simmering brats so I don't have to add water at the end. Great for winter months when you're not using the grill for brats
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Easy and good. It also reheats nicely. Next time I would add more garlic, salt, and pepper, and probably use half and half cream or milk instead of the water for a richer, creamier sauce. Thanks for sharing. -
This is awesome, my DH loved it. I used beer brats and then just some beef broth in place of the beer. I also used regular spaghetti noodles. -
The sausage combination just didn't work for me. I'll stick to Italian sausage.
Tweaks
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Easy and good. It also reheats nicely. Next time I would add more garlic, salt, and pepper, and probably use half and half cream or milk instead of the water for a richer, creamier sauce. Thanks for sharing.
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This is awesome, my DH loved it. I used beer brats and then just some beef broth in place of the beer. I also used regular spaghetti noodles.
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
