This creamy dish is a great option for those nights you feel like doing “something different” with pasta. Smoky sausage deliciously balances tangy mustard and vinegar, while fresh herbs contribute brightness in this decadent spaghetti dinner.
8 oz. uncooked spaghetti
2 tsp. olive oil
1 lb. smoked bratwurst sausage, sliced
1 yellow onion, thinly sliced
8 oz. German beer (such as Hefeweizen)
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
6 oz. shredded sharp Cheddar cheese (about 1 1/2 cups)
2 Tbsp. German style mustard
1 tsp. apple cider vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup sour cream
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions; drain and keep warm, reserving 1/2 cup of cooking water.
Heat oil in a large skillet over medium-high. Add sausage and onions; cook, stirring occasionally, until sausage is browned and onions are slightly caramelized. Deglaze skillet with beer, and cook until liquid is reduced to about 1/4 cup. Remove from heat, and keep warm.
Heat butter in a medium saucepan over medium. Whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Whisk in milk, and bring to a simmer. Reduce heat to medium-low, and cook, whisking often, 5 minutes.
Stir cheese and mustard into milk mixture; remove from heat. Add apple cider vinegar, salt, and pepper; stir to combine.
Stir sausage mixture and sour cream into cheese mixture; pour over pasta, and toss to coat. Stir in cooking water if mixture seems too thick. Toss with fresh herbs, and serve immediately.
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