Source:

S. Chokel

Serves/Makes:10 or more

Ingredients

• 1 lb (.5 kg). rigatoni or other medium pasta shape
• 1 lb (.5 kg). fresh bratwurst
• 1/2 cup (125 ml) beer
• 1-1/2 cups (350 ml) cheddar cheese
• 2 sweet red peppers, coarsely chopped
• 1 cup (225 ml) onions, coarsely chopped
• 4 garlic cloves, chopped
• 1/2 cup (125 ml) fresh basil, chiffonade or chopped
• 1 tbsp (15 ml). olive oil

Preparation

• Preheat oven to 425 degrees (225 C.).
• Mix red pepper, onions, and garlic with 1 tbsp (15 ml) of olive oil in 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 they are no longer pink and are well browned.
• Remove bratwurst and drain on paper towel; pour fat from skillet.
• Add bratwurst and beer to skillet and simmer.
• Cook pasta according to package directions and drain, reserving 1/2 cup (125 ml) of pasta water.
• Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup (225 ml) of cheese and toss to mix thoroughly--if mixture seems too dry, add some of the pasta water to moisten.
• Sprinkle remaining cheese over top and serve.

Comments

Note: I generally use more cheese in this recipe. We like using a combination of swiss and mozzarella to the cheddar.

Take this wrapped in foil to the picnic or parking lot for tailgating. It is also a FAVORITE of men and they will consume it all like crazy.. especially if you use hot spicy brats and have lots of cooooold beer!