Nigel Slater's Pasta with Spicy Sausage and Mustard
adapted from Real Food cookbook
SERVES: people
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INGREDIENTS
- 200 g Oricchette Pasta or use pasta of your choice.
- 4 Spicy Italian Sausages
- 1 tsp Olive oil
- 1 Pinch Chilli Flakes more if you like it muy caliente
- 1 tbsp wholegrain mustard
- 200 ml Single cream
- Black pepper to taste
- 2 tbsp Basil Leaves chopped
- 100 ml white wine optional (you can use some of the pasta water instead if you prefer)
INSTRUCTIONS
- Put a large pan of salted water onto boil for the pasta.
- Skin the sausages.
- Heat a little olive oil in a heavy bottomed frying pan (you want the meat to stick slightly and leave those lovely sticky bits on the bottom of the pan to enhance the sauce, or deglaze, if you will).
- Crumble the de-skinned sausages into the hot oil.
- Fry the sausage meat until cooked through and turning golden brown and sticky.
- Meanwhile, once the water is boiling, add the pasta and cook until slightly al dente. Drain.
- Add the white wine, let it bubble up and simmer for a minute or two
- Add the chilli flakes and mustard.
- Scrape the bottom of the pan of its sticky sausage bits and cook for a minute more.
- Throw in the basil leaves, torn, and season to taste. I don't add any salt at this stage, but you might like to.
- Add the double cream and slowly bring to the boil so all the flavours amalgamate. Simmer for only a couple of minutes.
- Finally, add the al dente pasta, combining well.
- Taste for seasoning and serve.
Nutrition
Calories: 313kcal | Carbohydrates: 4g | Protein: 3g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 160mg | Potassium: 137mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 1.159IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.5mg
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