Yummy Dinner

I just made a really lovely pasta…it was a penne with basil, mustard and sausage.  I got the recipe from Food and Wine magazine, which is one of my best sources for good food.  The kids loved it but found it very spicy so maybe next time I make it I will use a medium sausage instead of the spicy.  My husband and I loved it!  It was also very very easy to make.  Here is the recipe:

Pasta with Sausage, Basil and Mustard

ACTIVE TIME: 10 MIN
TOTAL TIME: 20 MIN
SERVES: 4
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.

ingredients
  • 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
directions
  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.
The ripe flavors of a soft, round California Merlot, such as the 1999 Markham or the 1999 Benziger, best complement this hearty pasta.
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