Ingredients:
1 lb rigatoni pasta
15 ounces fresh bratwursts
1/2 cup beer
1 1/2 cups low-fat cheddar cheese
2 sweet red peppers, coarsely chopped
1 cup onions, coarsely chopped
4 -6 garlic cloves, chopped
1/2 cup fresh basil
1 tablespoon olive oil
1/2 teaspoon red pepper flakes ( more or less to your liking)
Directions:
Preheat oven to 425 F.
Mix red pepper, onion and garlic with 1 tablespoons olive oil in 9×13″ 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 well brown.
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 of pasta water.
Remove roasted vegetables from oven, immediately add bratwurst from skillet; add basil, red pepper flakes, pasta, 1 cup 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.
Servings: 8-10
Time preparation: 30 min.
Time total: 30 min.