Pasta beer and sausage

Pasta with beer and sausage is a rustic dish that combines strong and decisive flavors. The beer adds a bitter note that pairs well with the sweetness of the sausage. Here is an Italian version of the dish:

Ingredients

• 320 g of pasta (tagliatelle, penne, or a shape of your choice)
• 2 fresh pork sausages (about 200 g)
• 1 small onion
• 200 ml of pale beer
• grated Parmesan cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Preparation

1. Start by boiling the water for the pasta in a large pot. When it boils, add salt and cook the pasta according to the instructions on the package.

2. Meanwhile, take the sausages and remove the skin, crumbling them with your hands.

3. Slice the onion thinly and fry it in a large pan with a drizzle of extra virgin olive oil.

4. When the onion is golden, add the crumbled sausage and let it brown well.

5. Deglaze with the beer and let the alcohol evaporate on high heat, then lower the flame and cook for about 10 minutes, until it has absorbed some of the beer and a creamy sauce has formed.

6. Drain the pasta al dente and transfer it into the pan with the sausage sauce, stirring well to flavor it.

7. Serve the pasta hot, sprinkling with grated Parmesan and, if desired, with chopped fresh parsley for garnish.

8. For a spicy touch, you can add chili powder or flakes together with the sausage.

Curiosity

Beer is not a traditionally used ingredient in Italian cuisine to dress pasta, but it offers an interesting variation to the usual combinations. Experimenting with different types of beer can lead to the discovery of new flavor balances based on their bitterness, aroma, and body.