British cookbook author Nigel Slater produced a quick pasta dish with warm, moderately spicy aromas by combining spicy sausage with a creamy mustard sauce and aromatic basil.
Ingredients
– 1 pound penne, rigatoni, or medium shell – 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
Instructions
Gather ingredients.
Cook the pasta in a large pot of boiling salted water until al dente and then drain.
Meanwhile, heat olive oil in a big, deep skillet. Brown sausage for 5 minutes over moderate heat.
Simmer the wine, scraping up the browned bits, until half-reduced, about 5 minutes.
Simmer cream, mustard, and crushed red pepper for 2 minutes.
Toss pasta and basil in the skillet after removing it from heat.