Ingredients
- 1 lb penne, rigatoni or medium shells
- 1 Tbsp 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 Tbsp grainy mustard
- crushed red pepper flakes
- 1 cup thinly sliced basil
Instructions
1
Cook the pasta in a large pot of boiling salted water until al dente; drain.
2
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
3
Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
4
Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
5
Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.
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Jul 2022
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