For the most part, we are a gluten-free and dairy-free household, for various reasons, but on weekends, we splurge and go a bit pasta crazy- everything in moderation, right?! You can make this dish with gluten-free pasta and it’s still delicious but if you are ok with the gluten, I suggest going with an organic rigatoni or another hearty shape that sauce binds well to, like penne or orecchiette.
I discovered this recipe one chilly autumn night last year, when scrolling through an issue of Food and Wine Magazine, one of my favorite subscriptions. I loved this idea of adding grainy mustard, white wine and cream to a sausage pasta. After tasting it, we decided to make this a permanent family dish. I have shared this recipe on my Instagram stories and got all rave reviews back from those who tested it out. It’s super easy to make so it can be a weeknight meal or a crowd pleaser for a dinner party.
Pasta with Sausage, Basil and Mustard
Discovered in Food and Wine Magazine
Created by British cookbook author, Nigel Slater
- 1 pound rigatoni, penne or orecchiette
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds) *I use sweet Italian sausages because my daughter is sensitive to spice.
- 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
How to Make It
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 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.
Food and Wine suggested pairing: California Merlot