This Penne recipe is from Nigel Slater’s ” Real Cooking” (1997). You can use any tube or shelled pasta and it can be dried or fresh. Just amend the cooking times for the pasta according to packet instructions.
- 4 spicy Italian pork sausages
- olive oil
- 250 g dried Penne
- 1 glass white wine
- pinch dried chilli flakes
- small handful chopped basil
- 1 tbsp dijon mustard
- 200 ml double cream
- Put a large pan of lightly salted water on to boil for the pasta.
- Split open the sausages and remove the filling, throwing away the skins.
- Heat a little olive oil in a frying pan and crumble the sausage into the hot pan. Fry for about five minutes until sizzling and cooked through, breaking up with a wooden spoon.
- Add the pasta to the boiling water. Keep an eye on the time and cook according to packet instrctions.
- Meanwhile add the wine to the sausages and let it bubble a bit, scraping up the residues on the bottom of the pan.
- Stir in the chilli flakes and chopped basil, then add the mustar and cream and bring slowly to a simmer. Cook, stirring, for 1-2 minutes.
- When the pasta is cooked al dente drain it well and tip it into the sausage sauce. Stir well and serve immediately.
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