Spicy Italian Sausage Pasta
Spicy Italian Sausage Pasta
October – cool days, painted in rich colors and Robert Scott, an artist friend of Buzz Savories in New York said, “It’s pasta time!” He discovered a simple-to-make and deliciously spicy Italian sausage pasta sauce to entertain and nourish Buzz Savories readers.
I like it – lots of flavor, plenty of chew. I thank Food and Wine for the recipe idea. http://foodandwine.com
We also created a vegetarian version that comes together in 13 minutes, the time required to cook the linguini, and also tastes deliciously rich.
Five ingredients – Spicy Beer Mustard, white wine, heavy cream, fresh basil, linguini.
The recipe that follows may become a staple in your food lab because it satisfies the hungry ones and tastes creamy and spicy and fresh.
Herbs compliment both sauces, and the recipe asks for 1 cup packed and shredded basil. I first made it with basil then I mixed basil with parsley, then I mixed basil, parsley and chives. I’m thinking the next dinner may be a combination of mint, basil, parsley, chives – all tender herbs.
Maybe include fresh oregano if available or a drift of powdered oregano if not fresh.
Then read on for the antipasto Marinated Artichoke that compliments the pasta. The colorful, crunchy antipasto brings people to the table.
Make ahead. The vegetables may marinate for a day or more. I appreciate Taste of Home http://Tasteofhome.com for the recipe idea.
“How do I know how much salt to put in?”
Buzz Savories was founded on the principle that you and I are the chefs. We create the food, and we season it as we like it because we trust our senses – our sense of taste, our sense of sizzle, our sense of color, and how this food feels in our mouth as we bite into it to savor the flavor and chew.
I put salt in until I like it – to my own taste, to what I like.
I season to my taste because I trust my senses although I do not know when or how I learned this.
Maybe the learning is lifelong, and still mysterious.
Photography and cooking share similarities. Acquire basic skills, practice and then experiment.
October, and the Nebraska Loess Canyon landscape glows gold, burgundy, bronze, and copper offset by the turquoise sky and silvery green grasses.
Don Brockmeier, photographer skillfully catches the sun burnishing the leaves and grasses so that we may share in the beauty of the moment.
The images illustrate his art and mastery of his craft.
His expertise was perfected over years of experience and patience and practice. He trusts his senses.
Thank you Don Brockmeier, photographer for photos that bring a view and a sense of October in the Loess Canyons and Nebraska Country to Buzz Savories readers.
See the simple and flavorful recipes for Spicy Italian Pasta, Creamy Italian Pasta, and Artichoke Antipasto on these pages.
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Spicy and Sweet Gift Set
$55.00 Add to cart -
Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
Mix & Match Sets
$25.00 Select options This product has multiple variants. The options may be chosen on the product page
Spicy Italian Sausage Pasta
Equipment
- heavy bottom skillet
- 4 qt. sauce pan to boil the pasts
What You'll Need:
- 1 lb. penne pasta
- 1 Tb. olive oil
- 1 ½ lbs. hot Italian sausage, meat removed from casings. (8 sausages) crumble the meat
- ¾ cup dry white wine
- ¾ cup heavy cream
- 3 Tb. Spicy Beer Mustard
- 1 pinch crushed red pepper
- 1 cup thinly sliced basil may mix or replace with parsley, chives, mint, Oregano (2 Tb. Oregano)
Creamy Pasta Sauce - Vegetarian Version
- 1 lb. linguine
- 1 Tb. olive oil
- ¾ cup dry white wine
- 3 Tb. Spicy Beer Mustard
- 1 cup thinly sliced tender herbs - Basil, mint, parsley, chives, Oregano (a drift)
- salt and pepper to taste
Antipasto Marinated Vegetables
- 3 ribs celery, sliced 1/4 inch
- ½ medium green pepper, julienned
- ½ medium red pepper, julienned
- 1 can artichoke hearts, drained (press out the liquid)
- ¾ cup ripe olives
- ½ medium red onion, chopped in 1/2 inch squares
- 1 cup cauliflower florets
Dressing
- ¾ cup olive oil
- 2 garlic cloves, smashed and minced
- ⅓ cup rice vinegar
- 1 Tb. Buzz Savories Honey Mustard
- 2 Tb. minced fresh parsley
- ¾ tsp freshly ground black pepper
- ¼ tsp. salt or to taste
How To Prepare:
Spicy Italian Sausage with a Creamy Mustard Sauce
- Remove the casings and crumble the meat
- Cook pasta in a large pot of boiling salted water until al dente, drain
- Heat olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes
- Add white wine and simmer until wine is reduced by half, about 5 minutes.
- Combine Spicy Beer Mustard, cream and red pepper flakes and salt and pepper
- Add Spicy Beer Mustard and cream and simmer for 2 minutes
- Remove skillet from the heat, add the pasta and tender herbs, toiss to coat. Serve.
Vegetarian Creamy Pasta Sauce
- Simmer the white wine in a medium skillet until reduced by half
- Add 1 Tb. olive oil, 3 Tb. Spicy Beer Mustard, and the heavy cream and bring to a simmer
- Taste and season with salt and freshly ground pepper
- Remove the skillet from the heat and stir in the shredded herbs, add the pasta to the skillet and gently mix
- Serve
Antipasto Marinated Vegetables
- Place 1 inch of water in a large saucepan; bring to a boil or in a glass bowl in your microwave. Add cauliflower florets, simmer, covered, until crisp-tender, 3-4 minutes. Drain.
- Transfer to a large bowl; all vegetable, artichokes and olives.
- In a small bowl, whisk, vinegar, Buzz Savories Honey Mustard, garlic, pepper and salt, while slowly adding the olive oil. Heat the dressing in the microwave or on the stove top until it comes to a simmer. Pour over vegetables; toss to coat.
- Cool to room temperature and add the chopped parsley.
- Cover and refrigerate until serving.