Pasta with Sausage, Basil and Mustard
From Food & Wine, September 2008, page 72 ("30 Best Fast Recipes Ever"). The original recipe called for 1 1/2 lbs hot Italian sausage, but I cut down the amount. I also used a mix of hot and sweet sausage, just because I love the flavor of the sweet sausage. This dish was tasty, easy, and quick! It took just under 30 minutes from start to table.
1 lb medium shells
1 Tbsp extra-virgin olive oil
1/2 lb bulk sweet Italian sausage
1/2 lb bulk hot Italian sausage
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbsp grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced fresh basil
Cook the pasta in salted water until al dente. Drain.
Heat the oil in a large, deep skillet. Add the sausage and brown over moderate high heat.
Add the wine and simmer until reduced by half.
Add the cream, mustard and red pepper and simmer for 2 minutes.
Stir in the pasta and basil and serve.
1 lb medium shells
1 Tbsp extra-virgin olive oil
1/2 lb bulk sweet Italian sausage
1/2 lb bulk hot Italian sausage
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbsp grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced fresh basil
Cook the pasta in salted water until al dente. Drain.
Heat the oil in a large, deep skillet. Add the sausage and brown over moderate high heat.
Add the wine and simmer until reduced by half.
Add the cream, mustard and red pepper and simmer for 2 minutes.
Stir in the pasta and basil and serve.
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