Tuesday, March 13, 2012

Sausage, Basil, and Mustard Pasta

It's been so long since we made this, I almost forgot how yummy it was!  Yummy enough to warrant a picture with a big, fat glare on it - oops!  That's what happens when it gets dark before dinnertime so I have to use a flash.  That's Trader's Joe's garlic bread taking up half the plate over there.  Yeah, I know.  It totally cancels out all the calories I saved up all day, but man is it good!  (Check the freezer aisle and eat it ASAP. Maybe try and split amongst 4 people instead of 2 like we do)  We might just have to make this again soon, it's so easy on a weeknight after Zumba, for example.  Plus, mustard?  Love it!  I always put it in my mac and cheese, but it really pairs well with the white wine in the sauce for this recipe.  Enjoy!
Pasta with Sausage, Basil and Mustard (adapted from Food and Wine)
2 servings
410 Cal, 9.8 g fat (1.7 g sat, 0.8 g poly, 2.9 g mono), 90 mg chol, 277 mg potassium, 940 mg sodium, 48 g carbs (2.5 g fiber), 30 g protein, 5% Vit A, 7% Calcium, 3% Vit C, 14% Iron

  • 4 ounces macaroni
  • 1-1/2 teaspoons extra-virgin olive oil
  • 8 ounces chicken or turkey sausage, crumbled (such as Isernio’s Hot Italian Chicken Sausage)
  • 1/4 cup dry white wine
  • 1/4 cup fat free half and half
  • 1 tablespoon grainy mustard
  • Pinch of crushed red pepper (may omit if using hot sausage)
  • 1/2 cup thinly sliced basil


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 5-8 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 (if using) and simmer for 2 minutes.
5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve.


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