Beer Brat Pasta

Yield: 10 servings

Ingredients

1 pound rigatoni, cooked according to package directions; drain and reserve 1/2 cup of liquid

2 red bell peppers, coarsely chopped

1 cup onion, coarsely chopped

4 cloves garlic, chopped

1 Tablespoon olive oil

1 package (15 ounces) fresh bratwurst

1/2 cup beer

15 leaves fresh basil, stacked, rolled and sliced to make ribbons (chiffonade)

1 1/2 cups (6 ounces) shredded cheddar cheese (divided)

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.

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