Beer Cheese and Sausage Pasta is a rich, creamy, and flavorful dish that combines savory sausage, gooey beer cheese sauce, and tender pasta. This hearty meal is perfect for those cozy nights when you’re craving something comforting and indulgent.
The combination of hearty sausage and sharp beer cheese brings a unique twist to traditional pasta dishes, making it a great choice for dinner parties or weeknight meals.
Kitchen Equipment Needed
- Large skillet or sauté pan
- Large pot for cooking pasta
- Colander for draining pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (optional, for grating cheese)
Ingredients Overview
- Sausage: Adds savory depth and protein to the dish. You can use Italian sausage, spicy sausage, or any variety you prefer.
- Beer cheese sauce: The creamy base that gives the pasta its rich, tangy flavor, made from beer, cheese, and a few other pantry staples.
- Pasta: The perfect vessel for soaking up the flavorful sauce, whether you use penne, rigatoni, or any other pasta.
Ingredients
For the Pasta
- 12 oz pasta (penne, rigatoni, or any preferred pasta)
- Salt, for the pasta water
For the Sausage and Sauce
- 1 lb sausage (Italian sausage or your choice of sausage, casings removed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beer (a lager or pilsner works well)
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 cup Gruyère or mozzarella cheese, grated
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, or until al dente. Drain and set aside, reserving a cup of pasta water for the sauce. - Cook the Sausage
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat if necessary and transfer the sausage to a plate. - Sauté the Onion and Garlic
In the same skillet, add the diced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant. - Make the Beer Cheese Sauce
Pour the beer into the skillet, scraping up any browned bits from the bottom of the pan. Bring the beer to a simmer and let it cook for 2-3 minutes to reduce slightly. Stir in the heavy cream, Dijon mustard (if using), smoked paprika, salt, and pepper. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes. - Add the Cheese
Gradually stir in the grated cheddar and Gruyère cheese, allowing the cheese to melt and create a smooth, creamy sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency. - Combine the Pasta and Sausage
Add the cooked pasta and sausage back into the skillet, tossing to coat in the sauce. Stir well to combine, making sure the pasta is evenly coated in the beer cheese sauce. - Serve
Serve the pasta in bowls, garnished with freshly chopped parsley. For an extra touch, you can sprinkle more grated cheese on top.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~600
- Fat: ~35g
- Carbohydrates: ~45g
- Protein: ~30g
Expert Tips
- Use Your Favorite Beer: Choose a beer that you enjoy drinking for the best flavor. Lighter beers work well for a milder flavor, while darker beers can add depth.
- Cheese Varieties: Feel free to experiment with different cheeses. Sharp cheddar is key, but other cheeses like Fontina, parmesan, or even blue cheese can add unique flavor profiles.
- Make It Spicy: If you like some heat, add crushed red pepper flakes or use spicy sausage.
- Leftovers: This dish makes great leftovers. Store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
FAQs
Can I use a different type of sausage?
Yes! You can use any type of sausage you prefer—spicy sausage, chicken sausage, or even turkey sausage for a leaner option.
Can I make this recipe vegetarian?
Yes, you can substitute the sausage with a plant-based sausage or any other vegetarian protein source like beans or tofu.
Can I make this ahead of time?
Yes, you can prepare the sausage and sauce ahead of time. Just cook the pasta fresh when ready to serve and combine everything together.
Storing & Freezing
- Storing: Keep leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or water to loosen the sauce.
- Freezing: This dish freezes well. Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Substitutions & Variations
- Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
- Low-Carb Version: Replace pasta with zucchini noodles or another low-carb alternative to reduce the carb count.
- Add Vegetables: For a healthier version, add sautéed spinach, mushrooms, or bell peppers to the dish.
Beer Cheese and Sausage Pasta
Beer Cheese and Sausage Pasta is a rich, creamy, and flavorful dish that combines savory sausage, gooey beer cheese sauce, and tender pasta. This hearty meal is perfect for those cozy nights when you're craving something comforting and indulgent.
Equipment
- Large skillet or sauté pan
- - Large pot for cooking pasta
- - Colander for draining pasta
- - Wooden spoon or spatula
- Measuring cups and spoons
- - Cheese grater (optional, for grating cheese)
Ingredients
- #### For the Pasta
- - 12 oz pasta penne, rigatoni, or any preferred pasta
- - Salt for the pasta water
- #### For the Sausage and Sauce
- - 1 lb sausage Italian sausage or your choice of sausage, casings removed
- - 1 tablespoon olive oil
- - 1 medium onion diced
- - 2 cloves garlic minced
- - 1 cup beer a lager or pilsner works well
- - 1 cup heavy cream
- - 1 1/2 cups sharp cheddar cheese grated
- - 1/2 cup Gruyère or mozzarella cheese grated
- - 1 tablespoon Dijon mustard optional, for extra flavor
- - 1/2 teaspoon smoked paprika optional, for a smoky flavor
- - Salt and pepper to taste
- - Fresh parsley chopped (for garnish)
Instructions
- **Cook the Pasta**
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, or until al dente. Drain and set aside, reserving a cup of pasta water for the sauce.
- **Cook the Sausage**
- In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat if necessary and transfer the sausage to a plate.
- **Sauté the Onion and Garlic**
- In the same skillet, add the diced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- **Make the Beer Cheese Sauce**
- Pour the beer into the skillet, scraping up any browned bits from the bottom of the pan. Bring the beer to a simmer and let it cook for 2-3 minutes to reduce slightly. Stir in the heavy cream, Dijon mustard (if using), smoked paprika, salt, and pepper. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes.
- **Add the Cheese**
- Gradually stir in the grated cheddar and Gruyère cheese, allowing the cheese to melt and create a smooth, creamy sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
- **Combine the Pasta and Sausage**
- Add the cooked pasta and sausage back into the skillet, tossing to coat in the sauce. Stir well to combine, making sure the pasta is evenly coated in the beer cheese sauce.
- **Serve**
- Serve the pasta in bowls, garnished with freshly chopped parsley. For an extra touch, you can sprinkle more grated cheese on top.
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