PASTA WITH MEISTER SAUCE & BRATWURST

Brewer’s Note: Comfort food is the name of the game during this time in the Stephens House.  This exceptionally comforting dish combines three ingredients (beer, brats, mustard) we are all very familiar with in a fun and unique way!  I adapted this recipe from my sister-in-law who makes it with Italian sausage, white wine and basil (thanks Michelle!)

INGREDIENTS:

32 oz. Crowler of Meister (8 fl oz for cooking)

1 tablespoon butter (or olive oil)

1 pound short pasta (like penne)

1 pound bratwurst, casings removed and broken into chunks

¾ cup heavy cream

4 tablespoons grainy mustard (1/4 cup)

½ cup flat leaf parsley, chopped

Pinch of crushed red pepper flakes  

Kosher salt and fresh cracked pepper

Required cookware: A large pot to cook the pasta and a large skillet to cook the sauce

RECIPE:

Bring a large pot of salted water to a boil and cook the pasta until al dente (cooking time should be on the box) and drain, reserving a little bit of the pasta water.

Meanwhile, melt the butter in a large skillet over medium high heat.  Add the sausage and stir it occasionally until it’s nice and brown, about 5-6 minutes. Add 1 cup (8 oz) of Meister to the pan, scraping up all the little brown bits and bring to a simmer.  After about 5-6 minutes, add the heavy cream, mustard and red pepper flakes allowing it to simmer for another minute or two more.  

Add the al dente pasta and parsley to the skillet and toss it thoroughly with the sauce along with a spoonful or two of the reserved pasta water.  Top with a few turns of fresh cracked pepper and serve right away paired with a tall glass of Meister.  Prost!