A quick glance at the ingredient list would have you believe that this weeknight Italian dinner is out of left field. On the contrary: all of these ingredients are found in Italian dishes more often than you think. But no one, except for me, has the courage to feature them all.
Inspiration: Food & Wine
Ingredients
1 lb penne (or any pasta)
1 tbsp extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 lbs)
3/4 cup dry white wine
3/4 cup heavy cream
3 tbsp grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil
Preparation
Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
Add the cream, mustard, and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.
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