Beer Brat Pasta

Beer Brat Pasta
Servings: 8 Prep 5 mins Cook 15 mins Roast 425°F 25 mins


  • 2 sweet red peppers, cored, seeded and cut into thin strips
  • 1 medium-size onion, coarsely chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 pound fresh bratwurst
  • 1/2 cup beer
  • 1 pound rigatoni
  • 1/2 cup torn fresh basil
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup reserved pasta water, if necessary

Make It

1. Heat oven to 425 degrees F. Mix red pepper, onion, garlic and olive oil in 13 x 9 x 2-inch baking dish.

2. Roast in 425 degrees F oven for 25 minutes, stirring occasionally.

3. Remove casing from bratwurst; crumble bratwurst. Cook in a skillet over medium-high heat until no longer pink, for 3 to 5 minutes. Add beer; simmer about 3 minutes.

4. Meanwhile, cook pasta according to package directions.

5. When draining pasta, reserve 1/2 cup of the pasta water. Place pasta in serving bowl. Add the vegetables, bratwurst with beer, basil and 1 cup of the cheese; toss to mix thoroughly, adding some of reserved pasta water if sauce is too dry. Top with remaining cheese and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 404, Fat, total (g): 19, chol. (mg): 40, sat. fat (g): 8, carb. (g): 42, fiber (g): 2, pro. (g): 16, sodium (mg): 296, Percent Daily Values are based on a 2,000 calorie diet.