Wednesday, February 09, 2011

Pasta with Sausage - Adapted from Nigel Slater

We got some basil pasta and sausage at the Westside Market (link at the bottom, if you haven't been there, you should go) and looked around for a sauce idea without tomatoes. Cut the sausage into bite size pieces, brown them and remove to a plate. Add about 4 oz. of sliced mushrooms to the same pan and saute them briefly. Add 3 cloves of minced garlic being careful not to burn it. Add 1C white wine to deglaze the pan and then add 1T of a good Dijon mustard and 1T Szechuan pepper corns. Simmer until the volume is reduced by half and then add 1/4C heavy cream. Return the sausage to the pan and keep warm until the pasta is done. Drain the pasta and place in the sauce pan tossing to coat the pasta. Serve with some garlic bread, green salad and your favorite wine, red or white.



Post a Comment

<< Home