The Art of Beer Cooking: Pasta

Being Italian, I appreciate a good pasta dish. Pasta is an ingredient that can withstand a lot of flavor and ingredients. I love taking whatever is in my refrigerator and coming up with a special masterpiece. This recipe combines lots of vegetables and beer to create a delicious and flavorful dinner. The cooked beer adds a unique flavor dimension to the sauce.

Ingredients

  • 1/2 cup olive oil
  • 1 tablespoon butter
  • 1 medium onion
  • 2 zucchini, diced
  • Salt and pepper
  • 6 ounces smoked ham, cubed
  • 1 cup beer
  • 1 teaspoon chopped fresh rosemary
  • 1 cup fresh or frozen peas
  • Package of grape tomatoes, cut in half
  • 1 pound penne, cooked
  • Freshly grated Parmesan cheese
In a large skillet heat the olive oil and butter over medium heat. Dice onion, add to skillet and let cook until tender. Add in the zucchini, and season with salt and pepper. Cook, stirring, for about 5 minutes, until it becomes soft.Stir in the ham, and fry 2 minutes. Add the beer and rosemary, and bring to a boil. Reduce the liquid by half but if you find that too much of the beer cooks off, feel free to  add more than 1 cup. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Add the tomatoes at the end so they don’t become over cooked.

Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.

Transfer to a serving bowl, sprinkle with plenty of parmesan cheese and serve.

Sound delicious? Want more? Follow us on Twitter (@midwestbeer), Facebook or send us an email at mwbeercollective@gmail.com.

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1 Comment

Filed under Cooking

One response to “The Art of Beer Cooking: Pasta

  1. Alyssa Sandore

    Yum. sounds good. Make it for me.

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