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Pasta With Sausage, Basil & Mustard
Pasta with Sausage, Basil & Mustard
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
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 Blackstone Merlot or Mirassou Merlot (both on sale for 9.60 each) at
The Wine Cellar best complement this hearty pasta.
Come in to choose from over 60 different merlots from around the world & save 20 % during the month of November.
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