This Pasta with Spicy Sausage, Basil, and Mustard has a deliciously satisfying kick and plenty of fresh basil that will get you in the mood for spring and summer!
(This recipe for Pasta with Spicy Sausage, Basil, and Mustard was originally posted in March 2009, but was updated with new photos in 2019).
Serious question: Is there ever a bad time for pasta? I’m just gonna go ahead and answer that for you… Nope!! Pasta is one of those foods you could literally eat every day because there are a million different kinds and 50 million different ways to prepare it. OK, if you’re at all considered with your carbohydrate intake, maybe you shouldn’t eat it every day, but I’m just saying that you could.
I received the first issue of my Food & Wine magazine subscription the other day and broke it open right away. In this month’s issue, there was lots of talk about Napa and wine country (which only makes me want to go back) and all of the recipes looked fantastic but also seem quite doable. Needless to say, I’m one issue in and I can’t wait for the next! Since I’m forever on the hunt for a great pasta recipe that I can add to my meal rotation. (something a bit more exciting than plain old tomato sauce or butter and parmesan cheese), I immediately had to make this pasta with spicy sausage, basil, and mustard.
PASTA WITH SPICY SAUSAGE, BASIL, AND MUSTARD RECIPE
One of the best parts of this recipe is that I almost always have all the ingredients in my fridge, freezer, and pantry. OK, so I might have to run out to buy more basil since this recipe calls for a full cup, but otherwise, I’m good! Starting in March (when when hits) and running straight through September, I am all about eating TONS of basil. And spicy sausage is always a staple in my meal planning and I always have some waiting for me in the freezer. I highly recommend it.
One to the super easy instructions for this pasta dish. Obviously, you’ll start by cooking pasta in a large pot until al dente and then draining. While the pasta is cooking, heat the olive oil in a large skillet and brown the sausage meat until brown, while crumbling it up with a spatula, about 5 minutes or so.
Add the wine and simmer making sure to scrape up all pieces from the bottom of the skillet, until it is reduced to just about half (about 5 minutes). I really don’t think this could have smelled anyyyy better. Yum! Then add the cream, mustard, and crushed red pepper; stir; and simmer for an additional 2 minutes.
Remove the skillet from the heat and add the pasta and basil. Stir well and it’s ready to be served!
Serve it in a great big bowl and dig in. Oh, and don’t forget to serve the remaining white wine left in that bottle! I’m usually more of a red wine drinker, but white wine really does get me in the mood for spring and summer. Not to mention, all that basil!!
I mean, pasta and wine… Does it really get any better than that?? I also have to say that the crispness of the wine balances the spiciness of the pasta dish quite well. Don’t worry; the pasta isn’t out of control spicy, but it definitely has a nice little kick from the spicy sausage, mustard, and red pepper flakes.
Speaking of… How have I never added dijon mustard to pasta before? What an amazing combination that somehow never crossed my mind. But then, is there anything dijon mustard doesn’t go well with??
I know it may take some time for the weather to warm up to spring levels, but for now I’m perfectly happy because I’m just sitting here with my giant bowl of pasta with spicy sausage and glass of white wine. Life is good!
Happy weekend and HAPPY SPRING! 🙂
If you’re looking for more delicious pasta recipes, check out my Instant Pot Buffalo Chicken Pasta and my Angel Hair Alfredo with Jalapeño and Pancetta. I also love this Creamy Cajun Chicken and Sausage Pasta from Sprinkles and Sprouts!
Pasta with Spicy Sausage, Basil, and Mustard
- 1 lb. fusilli or penne
- 1 Tbsp olive oil
- 1 lb. spicy Italian sausage, casings removed
- 3/4 cup dry white wine
- 3/4 cup heavy cream
- 3 Tbsp grainy mustard
- 1/2 tsp crushed red pepper flakes
- 1 cup thinly sliced basil
- Cook pasta in a large pot of boiling salted water until al dente, drain.
- While pasta is cooking, heat olive oil in a large skillet and cook the sausage meat until brown, while breaking up with a spatula, about 5 minutes.
- Add the wine and simmer making sure to scrape up all pieces from the bottom of the skillet, until it's reduced to just about half (about 5 minutes).
- Add the cream, mustard, and crushed red pepper, stir and simmer for an additional 2 minutes.
- Remove the skillet from the heat and add the pasta and basil. Stir well and serve in individual bowls.
- Recipe adapted from Food & Wine