Pasta with Spicy Tomato-Beer Sauce

  • Serves

    serves 4


In this dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy's Lombardy region, the puttanesca-style pasta sauce is enriched with Bibock, the brewery's bock-style beer.


  • 3 tbsp. extra-virgin olive oil
  • 14 cup salt-packed capers, rinsed
  • 8 oil-packed sun-dried tomatoes, chopped
  • 8 cloves garlic, smashed
  • 6 oil-packed anchovy filets, chopped
  • 4 red Fresno chiles, seeded and chopped
  • 4 gherkins, chopped
  • 2 red onions, chopped
  • 1 (28-oz.) can whole peeled tomatoes, undrained
  • 12 oz. bock beer, preferably Birrificio Italiano Bibock
  • 34 cup Kalamata olives, pitted and halved
  • Kosher salt and black pepper, to taste
  • 1 lb. pasta, such as scialatielli or linguine
  • 8 caper berries, for garnish
  • 2 tbsp. finely chopped flat-leaf parsley


Step 1

Heat oil in a 4-qt. saucepan over medium-high heat. Add capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions; cook, stirring occasionally, until ingredients are browned, about 20 minutes. Add canned tomatoes and beer; boil. Reduce heat to medium-low; simmer, stirring occasionally, until sauce thickens, about 1½ hours. Purée sauce in a blender; return sauce to pan over low heat. Stir in olives and season with salt and pepper.

Step 2

Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta and transfer pasta to sauce; toss to combine. Stir in a little pasta water to loosen the sauce, if you like. Serve pasta garnished with caper berries and parsley.

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