Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/7540/Beer_Brat_Pasta
Beer Brat Pasta
Yield: 10 servings
Ingredients
| 1 | pound | rigatoni, cooked according to package directions; drain and reserve 1/2 cup of liquid | |
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| 2 | red bell peppers, coarsely chopped | ||
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| 1 | cup | onion, coarsely chopped | |
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| 4 | cloves | garlic, chopped | |
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| 1 | Tablespoon | olive oil | |
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| 1 | package | (15 ounces) fresh bratwurst | |
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| 1/2 | cup | beer | |
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| 15 | leaves | fresh basil, stacked, rolled and sliced to make ribbons (chiffonade) | |
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| 1 1/2 | cups | (6 ounces) shredded cheddar cheese (divided) | |
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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
Please note that some ingredients and brands may not be available in every store.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/7540/Beer_Brat_Pasta
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