Juicy bratwurst sausages simmered in beer, peppers, and onions for extra flavor and then tossed in a creamy beer sauce with rotini pasta. Yessssssuhhh!
What you'll need:
1 cup rotini pasta, uncooked
½ white onion
½ green bell pepper
½ yellow bell pepper
½ orange bell pepper
½ red bell pepper
2 tablespoons Kerry Gold Garlic & Herb butter
2 12-ounce bottles of beer
1 pint (16 ounces) heavy whipping cream
1 tablespoon Worcestershire sauce
2 tablespoons Kinder’s Salt Pepper & Garlic seasoning
1 tablespoon smoked paprika
2 teaspoons Slap Ya Mama Cajun Seasoning
1 teaspoon Texas Pete Dust Dry Seasoning
1 tablespoon brown sugar
Shredded mozzarella cheese
First, cook pasta according to package directions.
Heat skillet. Cut onions and peppers into strips. Add 1 tablespoon of garlic & herb butter to hot skillet. Place bratwursts into skillet, add peppers and onions. Brown bratwursts on both sides, turning once. Once bratwursts are browned on both sides, add (1) beer. Continue cooking bratwursts in beer, turning occasionally, until vegetables are tender. Once beer has cooked down, remove bratwursts from skillet, leave vegetables in the skillet, and add another beer. Add heavy whipping cream to skillet with vegetables and beer, stir well. Add Worcestershire, Kinder’s Salt, Pepper, and Garlic, smoked paprika, Slap Ya Mama, Texas Pete Dust Dry seasoning, brown sugar; stir well. Add desired amount of cheese, mix well until sauce is smooth. Add pasta and bratwursts to sauce and toss. Put pasta mixture in a casserole dish and top with mozzarella cheese; place in oven preheated to 350°F and bake uncovered for 10 minutes.
And that’s it! Plate ‘em up and enjoy!
**Note: You can use more or less seasoning and ingredients to your liking**
If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!