Pasta salsiccia e birra

Pasta with sausage and beer is a rustic and tasty dish that combines the intense flavor of sausage with the uniqueness that beer adds to the sauce. Here’s how to prepare it:

Ingredients

• 320 g of pasta (penne, rigatoni, or a format of your choice)
• 200 g of pork sausage
• 200 ml of light beer
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated parmesan (optional)
• Chopped fresh parsley (for garnishing, optional)

Preparation

1. Bring a pot of salted water to a boil for cooking the pasta.
2. Meanwhile, in a large frying pan, heat the extra virgin olive oil and add the finely chopped onion. Let it fry until it becomes transparent.
3. Remove the casing from the sausages and crumble them into the frying pan. Allow them to brown until they are golden and crispy.
4. Deglaze with the light beer and let the alcohol evaporate, then lower the heat and continue cooking for about 10 minutes, until the sauce thickens. If necessary, adjust the seasoning with salt and pepper.
5. Meanwhile, cook the pasta in boiling water following the times indicated on the package to achieve an al dente texture.
6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the sausage and beer sauce. Mix well to combine all the ingredients, adding some of the reserved cooking water if the sauce is too thick.
7. Serve hot, with a sprinkling of grated Parmesan and chopped parsley if desired.

Curiosity

This recipe is a reinterpretation of a classic of Italian cuisine that wants to explore the use of beer within pasta sauces. Beer brings with it aromas of malt and hops that blend well with the strong flavor of sausage, creating an unusual but pleasant combination to the palate. Remember to choose a quality beer that is not too bitter to avoid making the sauce too strong.