My husband made Nigel Slater's Pasta with Sausage, Basil and Mustard for dinner. It was absolutely delicious. The spicy Italian sausage goes really well with the creamy mustard sauce and basil. It's perfect for a cool fall or winter evening.
Prep: 10 mins
Cook: 10 mins
Yields: 4 Servings
Ingredients
1 pound penne, rigatoni or medium shell
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1½ pounds)
¾ cup dry white wine
¾ cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil
Directions
1Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.