This is an upscale version of your traditional mac and cheese. I love the idea of big noodles and big flavors—rigatoni is definitely my favorite noodle. The sausage adds a little body and heat while the grilled broccoli rabe a little fresh bitterness. I like to use a Marzen (Oktoberfest) with this dish as I like the pairing with Italian sausage—the malty sweetness rounds out the spices of the sausage and pairs well with the fontina.
Active preparation time: 15 minutes
Total time: 45 minutes
Serves: 3–4
Fontina Cheese Sauce
3 Tbs butter
1 Tbs garlic, minced
2 Tbs all-purpose flour
1½ cup (355 ml) milk
½ cup (118 ml) Thirsty Dog’s Barktoberfest
8 oz (227 g) fontina cheese, shredded
Kosher salt
In a medium saucepan, combine the butter and garlic over medium heat and cook just until the garlic begins to sizzle. Add the flour and stir until it becomes a smooth paste, then add the milk and beer. Cook until the sauce begins to thicken, about 5–6 minutes. Using a whisk or a hand blender, slowly mix while adding the fontina cheese. Cook on low heat for 15 more minutes and season with a pinch of salt before serving.
Rigatoni with Sausage and Grilled Broccoli Rabe
4 Tbs (59 ml) olive oil, divided
2 Tbs garlic, minced, divided
1 bunch broccoli rabe
½ lb (227 g) bulk Italian sausage
¼ cup (59 ml) The Dudes’ Brewing Company Schnitzengiggle
1 Tbs fresh oregano leaves, chopped
3 cup (710 ml) fontina sauce
1 lb (454 g) rigatoni pasta, cooked al dente
¼ cup pecorino, shredded
Preheat your grill on high.
Combine 2 Tbs (30 ml) olive oil with 1 Tbs of the garlic, then coat the broccoli rabe with the garlic oil and char gently on the grill, turning frequently. Hold warm for serving.
In a sauté pan, heat the remaining olive oil over medium-high heat. Add the remaining garlic and bulk sausage and stir the ingredients with a whisk to break up the sausage as it cooks. Deglaze with the beer, then add the oregano and fontina sauce. Bring the ingredients to a simmer and pour the contents of the pan into a large mixing bowl. Add the rigatoni to the mixing bowl and toss to mix well.
Place 3–4 stalks of broccoli rabe on a plate or bowl, then top with the rigatoni and cheese and garnish with shredded pecorino.
Beer Suggestions: Pair with the remaining The Dudes’ Brewing Company Schnitzengiggle (Torrance, California) or try Oktoberfest by Payette Brewing Company (Boise, Idaho) or Weihenstephaner Festbier (Freising, Germany).
PHOTO: CHRISTOPHER CINA