Creamy Beer Pasta Sauce

One thing that gets my taste buds going is eating pasta in creamy beer sauce. Very simple to make and has an absolutely divine taste. First off, you're going to brown whatever meat you use in olive oil and remove it from the pan. Next, you use equal parts flour and butter to make a roux(melt the butter and slowly scrape the yummies from the pan into it. Add the flour and stir). Continue stirring the roux until it reaches the light brown stage, add a lager beer, or an ale if you want it a little more bitter, 3 oz at a time. Stir in until the beer is completely finished. If the sauce is still thick you can add water, but I use chicken broth. It adds some more depth of flavor. Add 2tbsp of cayenne pepper sauce, 2 cloves of chopped garlic, 1 tbsp of parsley, 1 tsp oregano, 1 tsp black pepper, 1 tbsp salt, and 1 tsp dill. Turn the heat down and allow to simmer for about 15 minutes in a covered environment. The flavors marry together and you will add the meat (I use smoked sausage and/or chicken usually) back in. Allow to simmer covered for another 8-10 minutes so the meat shoals up the flavor of the sauce you made and pour over noodles. Works well with linguine, fettuccine, or penne regate. This recipe works well with shrimp pasta as well and can also be used with black eyed peas and rice for a hoppin' john's type dish. Fantastic taste that you're sure to love. And don't worry,  the minute amount of alcohol in the beer will cook out. And another thing, the better beer you use, the better rate you will get. Please don't use light beers, the flavor doesn't come close to using something full bodied. Give it a try... I'm sure you'll enjoy it as much as we do.