Pasta with Sausage, Basil and Mustard

In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.


Slideshow: Fast Weekday Pastas


  • Active:
  • Total Time:
  • Servings: 4
KEY: Fast - Column, Italian, Pasta & Noodles, Fast, Dinner

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  • 1 pound penne or medium shells
  • 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

How to make this recipe

  1. 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.

Suggested Pairing

The ripe flavors of a soft, round California Merlot best complement this hearty pasta.

Contributed By Photo © Tina Rupp Published September 2002

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