Beer Brats And Pasta Recipe

Ingredients for Beer Brats And Pasta

• Rigatoni Pasta
• Bratwursts
• 1/2 cup beer
• Cheddar Cheese
• Sweet Red Peppers
• Onion
• Garlic Cloves
• Fresh Basil
• Olive Oil

How to Make Beer Brats And Pasta

1. Preheat oven to 425°F (220°C).
2. In a 9x13 inch baking dish, toss 1 tablespoon olive oil, 2 cloves minced garlic, 1 bell pepper (any color, seeded and chopped), and 1/2 medium onion (chopped) together. Roast for 25 minutes, stirring halfway through.
3. While vegetables roast, remove casings from 1 pound bratwurst. Crumble brats into a large skillet over medium heat. Brown for 8-10 minutes, breaking up with a spoon.
4. Drain brats and pat dry with paper towels to remove excess grease.
5. Return brats to the skillet. Add 1/2 cup beer (any kind you enjoy) and simmer for 5 minutes, allowing the liquid to reduce slightly.
6. Cook 1 pound pasta (any short shape) according to package directions. Drain, reserving 1/2 cup pasta water.
7. Remove roasted vegetables from the oven.
8. Add the cooked brats, 1/4 cup chopped fresh basil, and 1/2 cup shredded mozzarella cheese to the roasted vegetables. Stir to combine. Add reserved pasta water, 1 tablespoon at a time, if the mixture seems too dry.
9. Add the cooked pasta to the baking dish and stir to coat. Top with the remaining 1/2 cup mozzarella cheese.
10. Bake for 10-15 minutes, or until cheese is melted and bubbly. Serve immediately.