Creamy Sausage & Mustard Pasta
We all have recipes we fall back on time after time, and this one is definitely one of those recipes for me. It never fails me and is always comforting, even feels a tad indulgent somehow?!
You can use any sort of short pasta such as penne, fusilli or pasta shells (I can't spell that long formal name they have!) as I have tried all of these myself and they all work well although I use penne the most.
This recipe makes a good midweek meal, as it doesn't have a long list of ingredients and is done as soon as the pasta is cooked. Why not give it a try!
The Recipe Ingredients
125g Penne pasta
2 sausages (something like Toulouse with a hint of garlic in works best) skin removed and torn into chunks.
Splash of dry white wine
2 tsp Dijon mustard
small pot of single cream
a few fresh basil leaves
sprinkle of dried chilli flakes
1 tsp Parmesan to garnish
Heat a deep sided frying pan with a splash of olive oil. Add the skinless sausage chunks to the pan over a low light and let them cook for 7-8 mins moving them around occasionally.
Put your pasta into a pan of boiling water and cook to packet instructions (usually around 10-12 mins)
Once the sausages have browned add the splash of wine (this will help to de-glaze the pan) and add the chilli flakes, mustard and cream and stir together for 3 mins. Add half of the basil and stir for 1 further minute.
Drain the pasta and add to the sausages and stir well. Serve in a pasta bowl, top with parmesan and the rest of the basil. It really is that simple - enjoy!