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Sunday, April 26, 2020


From British cookbook author Nigel Slater, this pasta dish has a very interesting combination of flavors.  Perfect when you want to put something together quickly and you're also looking for a pasta dish that's really unique!
Rated one of Food & Wine's 40 best recipes in 2018.  This dish takes just about 20 minutes to put together.   Serves 4


1 pound penne, rigatoni or medium shells
1 Tbsp extra virgin olive oil
1 ½ pounds hot Italian sausage  (I used mild)
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbsp. grainy mustard
pinch of crushed red pepper
1 cup thinly sliced basil 

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 immediately.

Since I don't like really spicy foods, I chose the mild italian sausage, and for me it had the right amount of spice.

I couldn't find fresh basil  when I was shopping for the other ingredients (and I wasn't going to run around the city to find it), so I used freeze dried and it tasted great.

We ate two servings and I froze the other two.  I found when we re-heated the frozen servings, the spices blended even further and it had even more "kick" to it the second time around.


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