first class pasta with sausage basil and mustard vest

pasta with sausage basil and mustard

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Pasta with Sausage, Basil, and Mustard

In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors.

Ingredients

  • 1 pound penne, rigatoni, or medium shells
  • 1 tablespoon extra-virgin olive oil
  • 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
  • 3/4 cup dry white wine
  • 3/4 cup heavy cream
  • 3 tablespoons grainy mustard
  • Pinch of crushed red pepper
  • 1 cup thinly sliced basil

Direction

  1. Gather ingredients.
  2. Cook the pasta in a large pot of boiling salted water until al dente and then drain.
  3. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
  4. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
  5. Add the cream, mustard, and crushed red pepper and simmer for 2 minutes.
  6. Remove the skillet from the heat, add the pasta and basil, and toss to coat.