Description
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
Directions
- Gather ingredients.
- Cook the pasta in a large pot of boiling salted water until al dente and then 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.
