Beer Brat Pasta - Tailgate Pasta

• 1 lb (.5 kg). rigatoni or other medium pasta shape
• 1 lb (.5 kg). fresh bratwurst
• 1/2 cup (125 ml) beer
• 1-1/2 cups (350 ml) cheddar cheese
• 2 sweet red peppers, coarsely chopped
• 1 cup (225 ml) onions, coarsely chopped
• 4 garlic cloves, chopped
• 1/2 cup (125 ml) fresh basil, chiffonade or chopped
• 1 tbsp (15 ml). olive oil

1. Preheat oven to 425 degrees (225 C.).
2. Mix red pepper, onions, and garlic with 1 tbsp (15 ml) of olive oil in 9 x 13 inch baking dish and roast in oven for 25 minutes; stirring occasionally.
3. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and are well browned.
4. Remove bratwurst and drain on paper towel; pour fat from skillet.
5. Add bratwurst and beer to skillet and simmer.
6. Cook pasta according to package directions and drain, reserving 1/2 cup (125 ml) of pasta water.
7. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup (225 ml) of cheese and toss to mix thoroughly--if mixture seems too dry, add some of the pasta water to moisten.
8. Sprinkle remaining cheese over top and serve.

rigatoni, fresh bratwurst, beer, cheddar cheese, sweet red peppers, onions, garlic, fresh basil, olive oil

Taken from online-cookbook.com/goto/cook/rpage/000D16 (may not work)