This pasta with sausage and mustard comes together quickly, which makes it wonderful for weeknight cooking, but it’s also rich and delicious, so it’s perfect for entertaining as well. It’s a winner all around! The mustard cream sauce coats the pasta’s nooks and crannies, while the fragrant fresh basil rounds out a dish that is full of tastes and textures.
In a large pot of salted boiling water, cook the pasta according to package directions for al dente. Drain, reserving 1/2 cup of pasta water.
Meanwhile, in a large skillet over medium-high heat, add the canola oil. When it’s hot, add the sausage meat. Break it up with the back of a wooden spoon. Brown the sausage for 5-6 minutes, until it’s crumbly.
Stir in the mushrooms and onion. Add generous pinches of salt and pepper. Cook for another 5-6 minutes, until the vegetables are softened.
Pour in the wine or broth. Simmer, scraping up any browned bits on the bottom of the skillet. Cook for about 5 minutes, until the wine has reduced by half. Stir in the cream, mustard, and red pepper flakes. Simmer for 2-3 minutes, until the sauce has thickened.
Remove from the heat. Stir in the fresh basil. Add the drained pasta, and pasta water. Toss to evenly coat. Adjust the seasoning with salt and pepper. Serve immediately, garnishing with fresh basil.
Serving Size 1 2/3 cups
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.