Nigel Slater Sausage Pasta is made with penne, Italian sausage, white wine, cream, and fresh basil. This quick and hearty recipe is ready in about 30 minutes and serves 4 to 6 people, offering a rich and flavorful meal.
Ingredients Needed:
- 1 pound penne, rigatoni, or medium shells
- 1 tablespoon extra-virgin olive oil
- 8 hot Italian sausages (about 1 1/2 pounds), meat removed from casings and crumbled
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons grainy mustard
- Pinch of crushed red pepper
- 1 cup thinly sliced basil
How To Make Nigel Slater Sausage Pasta:
- Cook the pasta: In a large pot of boiling salted water, cook the pasta until al dente, then drain.
- Brown the sausage: Heat the olive oil in a large, deep skillet over moderately high heat. Add the crumbled sausage meat and brown for about 5 minutes.
- Deglaze with wine: Add the white wine to the skillet and simmer for 5 minutes, scraping up any browned bits from the bottom until the wine is reduced by half.
- Add cream and mustard: Stir in the heavy cream, grainy mustard, and crushed red pepper. Simmer the mixture for 2 minutes to combine the flavors.
- Finish with basil and pasta: Remove the skillet from the heat. Add the cooked pasta and sliced basil to the sausage mixture, tossing everything to coat evenly.
- Serve: Serve immediately and enjoy the flavorful combination of creamy sausage sauce with fresh basil.
Recipe Tips
- Don’t skip the mustard: The grainy mustard gives a nice tang and depth of flavor to balance the richness of the cream and sausage.
- Cook pasta al dente: Make sure your pasta is slightly firm so it holds up when mixed with the rich sauce.
- Deglaze properly: When adding the white wine, scrape the skillet well to incorporate all the browned bits, which will add extra flavor.
How To Store & Reheat Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce, stirring occasionally until warmed through.
Nutrition Facts
- Calories: 600
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Sugar: 3g
- Protein: 25g
- Sodium: 800mg
- Fiber: 3g
Try More Nigel Slater Recipes:
Nigel Slater Sausage Pasta
Description
Nigel Slater Sausage Pasta is made with penne, Italian sausage, white wine, cream, and fresh basil. This quick and hearty recipe is ready in about 30 minutes and serves 4 to 6 people, offering a rich and flavorful meal.
Ingredients
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta until al dente, then drain.
- Brown the sausage: Heat the olive oil in a large, deep skillet over moderately high heat. Add the crumbled sausage meat and brown for about 5 minutes.
- Deglaze with wine: Add the white wine to the skillet and simmer for 5 minutes, scraping up any browned bits from the bottom until the wine is reduced by half.
- Add cream and mustard: Stir in the heavy cream, grainy mustard, and crushed red pepper. Simmer the mixture for 2 minutes to combine the flavors.
- Finish with basil and pasta: Remove the skillet from the heat. Add the cooked pasta and sliced basil to the sausage mixture, tossing everything to coat evenly.
- Serve: Serve immediately and enjoy the flavorful combination of creamy sausage sauce with fresh basil.
Notes
- Don’t skip the mustard: The grainy mustard gives a nice tang and depth of flavor to balance the richness of the cream and sausage.
- Cook pasta al dente: Make sure your pasta is slightly firm so it holds up when mixed with the rich sauce.
- Deglaze properly: When adding the white wine, scrape the skillet well to incorporate all the browned bits, which will add extra flavor.
Nigel Slater Sausage Pasta