Ingredients for Beer Brat Pasta
- 1 pound rigatoni pasta
- 5 bratwursts
- 1 (12 ounce) bottle beer
- 2 cups shredded low-fat cheddar cheese
- 1 large sweet red pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- salt to taste
- freshly ground black pepper to taste
- fresh parsley, for garnish (optional)
- 1 cup reserved pasta water
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How to Make Beer Brat Pasta
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, brown the bratwurst in a large skillet over medium-high heat until cooked through and slightly crispy. Remove brats from skillet and set aside. Slice into 1/2-inch thick pieces.
- Add the onion and garlic to the skillet and sauté for 2-3 minutes, until softened.
- Stir in the beer and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and stir in the heavy cream, Dijon mustard, and shredded cheddar cheese. Stir until cheese is melted and sauce is smooth.
- Add the cooked pasta to the sauce and toss to combine. Add reserved pasta water, a little at a time, until you reach your desired consistency.
- Stir in the sliced brats and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
13g
Fat
89g
Carbs
16g
