I had found this recipe a few months back. It looked incredibly good, so I put it aside for future use. I create a two week menu and this recipe has popped up in that list numerous times since then and every time it gets kicked to the curb by something I believed to be more scrumptious. Well, I am now very, very glad that this recipe made it on last weeks menu. OMG was it good. I was a bit hesitant even as I was putting it together. Mustard???? With pasta? Now, I'm a fan of pasta as I have said before, and I am also a fan of mustard...but together? As I'm cooking dinner the other night it hit me... DUH.. mustard, sausage, what goes better together? Wow, what a surprise this one was. It was fantastic!
Pasta with Sausage, Basil & Mustard
Adapted from Nigel Slater/Food & Wine
1/2 lb Ziti or Penne pasta
1/2 Tablespoon olive oil
3 Italian sausages, casings removed, crumbled (I used two sweet links and one hot link)
6 Tablespoons white wine (you can use chicken broth also)
6 Tablespoons heavy cream
2 Tablespoons coarse mustard
1/4 teaspoon red pepper flakes (I may have added a tad bit more)
1/2 cup fresh basil, thinly sliced
Cook pasta according to package directions. Drain.
Meanwhile, in a deep skillet, heat olive oil over medium heat. Add the sausage and cook about 5 minutes. Add the white wine, making sure to scrap all the brown bits from the bottom of the pan. Reduce heat and let simmer for 5 minutes. Add the cream, mustard, and red pepper flakes and simmer for 2 minutes. Remove the skillet from the heat. Add the cooked pasta and basil; toss to coat. Serve and Enjoy!
(PS..a little note about the basil...always add it at the last moment, as it heats up, basil will turn a black color, still tastes ok, but it's definitely not pleasing to the eye!!)