Simple Sausage Pasta
So I used to make this dish back when I was a vegetarian and I used the fake “GimmeLean” sausage rolls. And my dear man even ate it then and raved. Last night was the first time I’ve ever made this dish with “real sausage” (even though I’ve been eating poultry again for over a year) and let me tell you, there were no leftovers.
Ingredients:
1 package turkey sausage (Hot or mild - I prefer hot)
1/4 cup white wine
1/4 cup cream (I used light last night but have used heavy in the past)
2 Tbs country Dijon mustard
1/4 cup (a good handful) chopped fresh basil
1/2 pound pasta (something small) cooked according to package directions
Start your water boiling for your pasta. (You’ll want it close by.) Remove your sausage from the casings and crumble and brown over medium high heat. When your sausage is done, add your pasta to the water (I use small shells and they normally take about 6 minutes to cook.) Add white wine and let cook off until reduced by about half. Turn heat wayyyyy down, add mustard and cream, stir to mix. Let simmer together for about 3-5 minutes. Add basil and pasta, stir to combine.
Now, yesterday, when I made it, I got hot sausage by accident and preferred it. Normally I got mild and added a couple of red chili flakes - you choose. Also, the sauce was really sparse, so I took about a ladle full of pasta water and mixed it in before I added the pasta and it worked well. Some tips, ya know?