My Best Beer & Pasta Pairings for St. Patty’s

That’s how the saying goes, right? In honor of St. Patrick’s Day I am sharing with you some strange bedfellows; my most iconic pasta and beer pairings. While I usually reach for a glass of vino when I’m serving up these dishes, today calls for a pint or two!

The Drunken Salmon + Stout!

This decadent and creamy pasta has two very unexpected ingredients in it; smoked salmon and whiskey. The salmon is awakened in butter then smoked in whiskey which makes it the perfect accompaniment to the rich notes of a creamy stout.

@the_pastaqueen The Drunken Salmon, a creamy whiskey tagliolini pasta dish #whiskeypasta #thepastaqueen #quecipe ♬ original sound - The Pasta Queen

 

Spaghetti Aglio, Olio & Peperoncino+ IPA

Strong flavors deserve strong flavors, and this could not be more true than with my simple yet delicious Spaghetti Aglio, Olio & Peperoncino. The bite from the garlic and peperoncino can only be matched by the pleasantly bitter hoppiness found in IPA. Word to the wise, this dish takes only 8 minutes to make and is a great way to cure a hangover. Thank me tomorrow after you enjoy one too many green pints!

 

The Minty Mistress + Red Ale

Legend has it that the minty mistress was born when an Italian woman fell deeply in love with an Irish sailor. This story is completely made up, but the magic that is a creamy, cheesy pasta dish paired with a bubbly and refreshing red ale is very much real! Don’t forget the mint for that hint of festive freshness!

@the_pastaqueen The Minty Mistress, the ultimate Mac & Cheese #pastapasta #pastarenaissance ♬ original sound - The Pasta Queen

 

Alfabeto

These adorable little letters are perfect for picky eaters. They’ll love to hunt for the letters in their name and will clear their plates in the process. These are perfect in my classic minestrone.

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Lumachine

Also known as ‘little snails,’ these adorable shells pair beautifully with a creamy and cheesy sauce. Try my recipe, which features an amazing creamy cauliflower cheese sauce and crispy pancetta.

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Orzo

This shape is very similar to rice, so I love cooking it risotto-style in my recipe for The Italian Rose.

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Tubettini

These are amazing in soups and stews, but I love using them to make my protein-packed Power Greens Pasta.

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Stelline

Last but certainly not least, this is the shape that has the internet abuzz. I can promise you that the version from Pasta Di Martino is far superior to anything you’ve tried before. It’s made from a bronze die with 100% Italian wheat and contains a minimum of 14% protein. This is the shape I make when a loved one is not feeling well, preferably with some nutrient-rich homemade broth like this.

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