Drunken Pasta

Friday nights have become that much tastier with this Drunken Pasta with Roasted Red Pepper and Sausage. Grilling brats and having a beer after a long week is a great way to wind down, but we went a step further to give you this spicy sausage pasta infused with your favorite brew.

Want an easy pasta dinner that’s so full of flavor that your tastebuds will be screaming for more? Man, oh man, you will surely be satisfied with this rich beer sauce infused with onions, spicy Italian sausage, spices, and cream.

This sausage pasta with beer recipe was a team effort as hubby grilled up our favorite hot Italian sausages from Publix. I point this out because it is basically the only sausage we use for brats, lasagne, spaghetti, galettes, you name it. This is the sausage we find has the most flavor that we love.

Drunken Sausage Pasta

• Flavor – this pasta sauce is full-bodied and whirling with flavor. The beer, the creaminess, the spicy sausage, and the red pepper flakes, all add to the savoriness of the sauce.
  
• Easy – other than cutting a few veggies, this recipe comes together with ease.
  
• Versatile – Use ground sausage instead of the sausage links to take a step out of prep.
  • Switch to mild sausage to minimize the heat.
  • Make it cheesy by adding in a cup of Gruyere cheese or another good melting cheese.
    
• Beer, yum! – adding beer adds great flavor and is just a fun addition to your meals. You can choose any beer that satisfies your palette.
  • Skip the beer and just add more broth to make this a family-friendly dish.
    
• Fresh Pasta – I always use fresh pasta for my creamy sauces. The pasta absorbs the sauce and has a delicate bite. For a more textured, or firmer pasta that cooks al dente, use dry pasta.

This creamy pasta made with beer and sausage is wholesome, hearty, and will leave you feeling full. Pair with a fresh, bright salad for contrast and a piece of good crusty bread to soak up all the creamy sauce.

Ingredients

• Spicy Italian sausage – mild sausage can be used. Ground sausage is also an option.
• Roasted red pepper – one large jarred pepper works great. If you’re feeling adventurous and have it on hand, roast your own red pepper. We want this recipe to be quick and easy, so a jarred pepper worked best.
• Onions – yellow onions are perfect for sauces, but we also like to use sweet onions as they tend to be a little lighter on your stomach.
• Fresh garlic – minced.
• Roasted red pepper –
• Broth – chicken or vegetable broth is a great way to infuse even more flavor into the sauce.
• Beer – this option is flexible. Choose your favorite beef that you have on hand. The stronger flavor of the beer, the more of that flavor will reflect in the sauce. We went pretty light for this recipe with Mich Ultra. This creamy pasta sauce with beer can definitely hold up to more hops or dark ale.
• Seasoning – red pepper flakes for extra heat, with salt and pepper to taste.

Does the sausage have to be grilled for this creamy pasta with beer?

Great question, and no, it does not. Grilling this sausage added to our weekend of BBQing and relaxing. While I absolutely love the charcoaled crispy crust the spicy sausage gets from being grilled, you may simply pan-fry or oven-bake the sausage instead.

Ground Italian sausage would also work. Pan cook the ground sausage, remove the excess grease and follow the remaining instructions.

How to make Drunken Pasta

1. Heat a large skillet and pan-fry sausages. Skip this step if you are grilling them.
2. Bring a large pot of water to boil and salt.
3. Remove the links and set them to the side. Once cooled enough to handle, cut julienned or into rounds.
4. Add in onions and saute until translucent. Then add the garlic and roasted red pepper. Cook until garlic is fragrant, about 2 minutes.
5. Melt in butter and sprinkle a tablespoon of flour. Cook another minute or so until flour is cooked.
6. Pour in beer to deglaze the pan and use a spatula or wooden spoon to loosen all the little bits from the bottom of the pan. Let the beer simmer in the rue for a few minutes, stirring continuously.
7. Whisk in broth and seasonings. Add sausage back to the pan. Add in cream and cook one more minute. Set aside.
8. Add fresh pasta to a large pot of lightly boiling water. Cook just two minutes. Use a pair of tongs and quickly transfer the cooked pasta directly to the pasta sauce. Add about 1/2 a cup of pasta water and toss together.
9. Serve with Parmesan and fresh parsley!

Why add pasta water to the sauce?

Adding pasta water to the sauce is a quick and easy way to give the sauce more flavor and better consistency. Plus, it acts as a thickener and as a binding agent to help the sauce stick well to the pasta.

More Dinner recipes to try:

• Pan-fried Pork Chops with Gravy
• Damn Good Spicy Chili
• Manicotti Smothered with Scratch Sausage Tomato Sauce
• Cajun Shrimp and Sausage Pasta
• Whole Roasted Buttercup Squash Curry
• One-Pot Rustic Beef Tortellini Stew
• Ham and Bean Soup

I hope you enjoy this Drunken Pasta with roasted red peppers and spicy sausage dinner recipe! Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!

Drunken Roasted Pepper and Sausage Pasta

Recipe by DiannaCourse: All Recipes, Dinner, MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

This Drunken Pasta is loaded with roasted red peppers and Sausage tossed in a rich, creamy sauce that is infused with your favorite ale and packed with so much flavor.

Ingredients

• 4 Italian sausage links, hot or mild

• 1 medium onion, diced small

• 1 whole roasted red pepper, sliced

• 3 garlic cloves, minced

• 24 oz low sodium chicken broth

• 1 1/2 cup beer of choice, we used Michelob Ultra

• 1/2 cup Parmesan cheese

• 1/2 cup heavy cream

• fresh parsley, chopped for garnish

• 2 packs fresh pasta, such as Buitoni

• 1 tablespoon red pepper flakes (optional)

• salt and pepper, to taste

Directions

• Heat a large skillet. Cook sausage* until crispy outside and mostly cooked. Set aside and slice when cooled. Bring a large pot of water to a boil. Remove excess grease.
• Add onions to pan and cook until soft. Add in garlic and peppers. Cook another 2 minutes.
• Add in butter, melt, then sprinkle in flour. Whisk and cook about 2 minutes.
• Whisk in beer and cook down, about two minutes, stirring constantly. This will be a thick sauce.
• Stir in broth and seasonings. Add back sausage and add in cream. Stir and let simmer while pasta cooks.
• Add fresh pasta to boiling water. Cook 2 minutes. Use tongs to add pasta directly to sauce with an additional 1/2 cup pasta water. Toss to combine.
  Garnish with Parmesan cheese and fresh parsley.

Notes

• Grill sausages for that charcoal crust flavor