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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.
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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.