Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Pasta with Sausage, Basil and Mustard

Pasta with Sausage, Basil and Mustard

Our 34 year old nephew Zach loves to cook and passed this interesting Anglo / Italian recipe on to us. Not only is it easy, it's a great combination of flavors I would never have though to put together...

Serves 4

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
1 1/2 pound Italian sausage
1 small yellow onion diced
3/4 cup dry white wine
3/4 cup half and half
3 tablespoons grainy mustard
pinch of crushed red pepper
1 cup thinly sliced basil 

Cook 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 onion and saute until translucent. Add the sausage meat and brown over moderately high heat, about 5 minutes breaking it up with a fork. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the half and half, 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. This pairs well with softer reds, a Rhône blend would be good.

Note: We substituted half and half for heavy cream.