Ingredients for Beer Brats And Pasta
- 1 pound Rigatoni Pasta
- 1 pound Bratwursts
- 1/2 cup Beer
- Cheddar Cheese
- 1 Sweet Red Pepper
- 1/2 medium Onion
- 2 Garlic Cloves
- 1/4 cup Fresh Basil
- 1 tablespoon Olive Oil
- 1/2 cup reserved pasta water
- 1 cup shredded Mozzarella Cheese, divided
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How to Make Beer Brats And Pasta
- Preheat oven to 425°F (220°C).
- 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.
- 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.
- Drain brats and pat dry with paper towels to remove excess grease.
- 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.
- Cook 1 pound pasta (any short shape) according to package directions. Drain, reserving 1/2 cup pasta water.
- Remove roasted vegetables from the oven.
- 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.
- Add the cooked pasta to the baking dish and stir to coat. Top with the remaining 1/2 cup mozzarella cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
10g
Fat
86g
Carbs
13g
