Spicy Italian Sausages With Pasta, Basil and Mustard
This is easy, quick, and very tasty. I have substituted the same quantity of light evaporated milk for half the cream, to reduce the fat content, and it worked well. The sausages I use are hot and spicy - if you wish (or need to), add some chili flakes to spice it up. Adapted from a recipe by Nigel Slater.
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INGREDIENTS
Nutrition- 6spicy Italian pork sausage
- 1tablespoon olive oil
- 12
- 1cup white wine
- 1⁄4teaspoon dried chili pepper flakes (optional)
- 1
- 1tablespoon smooth Dijon mustard
- 10ounces double cream (or heavy cream if double cream is unavailable)
-
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DIRECTIONS
- Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly 'al dente' (it will finish cooking in step 9).
- Drain, and set the pasta aside.
- Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
- Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
- Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
- Add the chili flakes, if using, and the basil and mix through.
- Next, add the mustard and then the cream.
- Bring slowly to a simmer, stirring now and again.
- Add the cooked pasta, and allow to simmer a few more minutes until it becomes 'al dente'.
- Taste for seasoning and add a little salt or a touch more mustard, if desired.
- Serve hot, garnished with a few basil leaves.
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