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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

Equipment

  • heavy bottom skillet
  • 4 qt. sauce pan to boil the pasts

Ingredients

  • 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

Instructions

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.