Pasta with Sausage, Basil, and Mustard

Ever come across something that looked so good you just had to try it out to see if it really was? Well I found this recipe for Pasta with Sausage, Basil and Mustard. By a guy named Nigel Slater. So I figured next time I got the chance I would give it a spin and see what came of it.

The chance came with a dinner date and a very nice lady named Samantha, who gracefully agreed to try out something new on the spur of the moment. I had a few of the ingredients on hand and since Samantha already knew about my skill with the #10 cast iron skillet it was worth a shot. A quick trip to the market and we were in business as they say, now this recipe has a few ingredients that are not everyday items, but like most can be substituted for with like ingredients. I made it with all the listed ingredients because I wanted Samantha to enjoy the flavors, and well to tell the truth thats the way I cook.

My grandmother always said “If you are going to cook, then cook it the way you like it. That way everybody else will to.” Grandma was always right so here we go...

Pasta with Sausage, Basil and Mustard

Contributed by Nigel Slater

What you need --

1 lb Penne

1-2 glugs evoo

4 hot Italian sausages, strip off the casing

3/4 cup dry white wine

3/4 cup heavy cream

3 tbsp grainy mustard

Pinch of crushed red pepper

1 cup basil

How it goes --

Cook the pasta in a large pot of boiling salted water until al dente or it sticks to the wall(hey it works for me) drain and set aside. Meanwhile, heat 1-2 glugs evoo in the big cast iron skillet. Add the sausage meat, brown over medium high heat. Here’s a tricky part without draining the fat add the wine, deglazing the skillet, and turn down the fire to simmer until reduced by half. Give or take 5 minutes, but keep an eye on it, stirring every minute or so. Next add the cream, mustard and crushed red pepper and simmer for 2 more minutes. Now the big finish, add the pasta, basil, and toss mixing all of the sauce and pasta. top with a sprinkle of the red pepper flakes.

Since we still had half a bottle of the white wine, I poured each of us a glass and served the Pasta with sausage, basil and mustard. It turned out great, all the flavors came together in a creamy sauce that just melted in your mouth. The mustard and red pepper gave a tangy--spiciness while the dry white wine added the tartness to the sauce. All in all Samantha and I both like it a lot! This started off a fun evening of bowling, capped off with a spirited game of Mah jong.

Italian cooking is always a challenge and this dish had it’s parts, but it was pretty easy to make, didn’t cost to much, and best of all turned out great. So next time you are looking for that special dinner give this one a try. Hey you could always play Mah jong loser to load the dishwasher...