Pasta with Sausage, Basil and Mustard

I made this last night with a few changes, skipped mint and cooked squash with tomatoes and used cavatelli since that is what was in my pantry. Delish

This is very very good. I wish the sauce was bit thicker to adhere to the rigatoni more. I suggest a textured pasta with this dish. That being said WOW. Serve this to anyone you want to impress. I sauteed fresh mushrooms and shallots then, added Hot Italian Sausage followed instructions after that.

First bite raised eyebrows, but the flavors grew on us until we decided it belonged on that 40 best list. Used 2 sweet and 2 hot sausages (about 1 lb), full sauce ingredients, added thawed spinach, and just a small pinch of red pepper. Perfect heat level for our tastes. Love the fact that this can be adjusted to whatever's in the pantry! Can already thing of several variations to try.

This is such a great base to build from- my favorite pasta dish is the Shrimp vin Santo from Bar La Grassa in Minneapolis and the ingredients/technique are strikingly similar. Didn't have a white wine or grainy mustard but did have dijon and a bottle of prosecco languishing in the fridge. This came out fantastic, I loved how it was simple to toss together but became something greater than the sum of its parts and how much the recipe lends itself to alterations/substitutions. As others have indicated, I'll make a bit more sauce next time.

Excellent! Added some thin-sliced onion and minced garlic once the sausage rendered it's fat. Otherwise, made it exactly as written. Really enjoyed it. A very unique and different taste. Will make it again.

I made this for 2 of us with a few adjustments: 8 ounces of pasta (mini penne), about 14 ounces of sausage before removing them from casings, added about 1/2+ cup of diced onion. I used the full sauce ingredients and that was perfect with the amount of pasta, etc. Mushrooms would have been a good addition but it was great as is. you could hardly taste the mustard and i used stone ground. This would definitely serve 6.

Made this as written, and what a fantastic addition to the weeknight supper rotation! I made a little more sauce, added some green beans and tomatoes (because my garden is going crazy with them right now) - my husband declared it perfect. I agree with Mr. Parker - any vegetable would be nice in this sauce.

Increased wine and cream to make more sauce. Didn’t have a grainy mustard, so used Dijon. Rigatoni instead of penne. Easy and quick, yet very tasty. This recipe is very flexible, could add vegetables (zucchini, spinach, or asparagus), onions, garlic, etc. However, very tasty as written.

So good and so simple and so quick! I use shells (they retain some of the salty cooking liquid when adding them to the meat-mustard mixture. It is hard to believe that something so simple can be so good. Guests rave!