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Beer Brat Pasta
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- #6909
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound rigatoni pasta
15 ounces bratwurst
1/2 cup beer
1 1/2 cup shredded cheddar cheese
2 sweet red peppers, coarsely chopped
1 cup onions, coarsely chopped
4 cloves garlic, chopped
1/2 cup fresh basil
1 tablespoon olive oil
directions
Preheat oven to 425 degrees F. Mix red pepper, onions, and garlic with 1 Tbsp. of 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 30, 2004
I have made this recipe 3 times, and it never really worked out, but was never awful. The method of cooking the bratwurst was interesting and made for good meat, but the pasta needs something to tie it together as it is very dry. It needs some sort of sauce because rigatoni on it's own is pretty bland, even with the seasonings and cheese. Perhaps more cheese is needed. It's an interesting recipe, but it seems incomplete.