Pasta with Sausage, Basil, & Mustard

Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂

This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉

The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!

Yield: Serves 4 to 6

• 1 pound penne, rigatoni or medium shells
• 1 tablespoon extra-virgin olive oil
• 4 hot Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 4 sweet Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 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

1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.