Spicy Italian Sausage Pasta

Spicy sausage with a creamy mustard sauce and fragrant basil - a quick pasta supper with warm, mildly spicy flavors.
Prep Time : 10 minutes
Cook Time : 20 minutes
Servings : 6

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.

Spicy Italian Sausage Pasta


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.

Linguini and Creamy Herb Sauce

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.

Artichoke Heart Antipasta


 “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.

Loess Canyons in October

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.

Spicy Italian Pasta and Artichoke Antipasto

  • Buzz Savories Spicy Beer Mustard

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  • Spicy and Sweet Gift Set

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Spicy Italian Sausage Pasta

Spicy sausage with a creamy mustard sauce and fragrant basil - a quick pasta supper with warm, mildly spicy flavors.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • 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


  • ¾ cup olive oil
  • 2 garlic cloves, smashed and minced
  • 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.

Need more mustard?

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