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Sausage & Peppers with Beer Cheese Pasta

Sausage & Peppers with Beer Cheese Pasta

Estelle Forrest
A simple Beer Cheese Sauce over pasta with Chicken Sausage and Peppers
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 6


  • 2 lb Chicken Sausage (any flavor) cut in 1-in chunks
  • 3 Bell Peppers (any color) cut in 1-in chunks
  • 1 ½ lb Short Pasta (spiral, shell, penne, etc.)
  • 2 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tbsp Parsley (dried)

For the Beer Cheese Sauce

  • 2 tbsp Butter
  • 1 tbsp Flour (AP, Whole Wheat or Almond)
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 12 oz Lager
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese shredded


  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium-high heat, add oil, sausage, salt, pepper, garlic powder and paprika. Let cook for 5 minutes, stirring occasionally, then add peppers. Reduce heat to medium and cook for same amount of time as pasta. Add pasta to boiling water and cook as directed on package.
  • In a saucepan over medium heat, melt butter and add salt and garlic powder. Whisk in flour and cook for 2 minutes, stirring often. Still whisking, pour in lager and continue to stir for 2 more minutes. Whisk in heavy cream and cook another 3 minutes then add cheese by the handful, stirring to incorporate each time.
  • Once pasta is done, drain and rinse with cool water to arrest cooking process. Return to pot and pour Beer Cheese Sauce over top and half of parsley. Combine until pasta is thoroughly coated.
  • Plating Notes: In a shallow bowl, fill bottom with a portion of pasta.Top one half of bowl with sausage and pepper mixture and garnish with remaining parsley.
Keyword Home Cookin', Pasta, Sauce, Sausage