|1 lb • Rigatoni or other medium pasta shape|
|15 oz • fresh bratwurst|
|1/2 cup • Beer|
|1 1/2 cups • low-fat cheddar cheese|
|2 • Red pepper • coarsely chopped|
|1 cup • Onions • coarsely chopped|
|4 • Garlic cloves • chopped|
|1/2 cup • Fresh basil|
|1 tbsp • Olive oil|
Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 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 and drain, reserving 1/2 cup of pasta water.
Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, 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.