Have you ever heard of Vodka Sauce?
I mean I’ve been sauced on vodka, but I’ve never had vodka sauce.
I didn’t even know it was it was acceptable to go around throwing 100 proof liquor in with your dinner.
Well, if we’re going to be adding alcohol to pasta sauce, I’ll do you one better.
I’m going to COOK the pasta in alcohol too.
Except I left vodka behind with my penchant for trash can punch in my freshman year of college.
Bring on the beer.
Pale Ale Pasta with White Bean Beer Sauce
1 (12 oz) pale ale
1 (13 oz) box of whole wheat corkscrew pasta
1 (15.5 oz) can cannellini beans
2 tablespoons olive oil
1/2 teaspoon ground black pepper
salt, to taste
1/2 cup chopped green onion
Add 8-10 oz. (a generous cup) pale ale and 4-5 quarts of water to a large stock pot. Add a generous pinch of salt and heat water to boiling.
Meanwhile, add a can of (undrained) cannellini beans to a blender or food processor.
Add remaining 2-4 oz. of beer, olive oil and black pepper.
Process until smooth.
Pour into a small sauce pan. Bring mixture to a boil and then gently simmer while pasta is cooking.
Add pasta to boiling water and cook according to package instructions.
Drain pasta (reserve liquid) and then add white bean beer sauce to the pasta.
Toss gently until all the noodles are coated.
If the noodles are dry, add some of the reserved pasta water.
Stir in the chopped green onion.
You’ll be glad to know this doesn’t taste overwhelmingly “beer-y.” It’s more like a creamy casserole with a warm, bready flavor.