Penne with Spicy Sausages and Mustard (2)

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.

Penne with Spicy Sausages and Mustard (2)
Print Recipe
Servings
2
Servings
2
Penne with Spicy Sausages and Mustard (2)
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put a large pan of lightly salted water on to boil for the pasta.
  2. Split open the sausages and remove the filling, throwing away the skins.
  3. 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.
  4. Add the pasta to the boiling water. Keep an eye on the time and cook according to packet instrctions.
  5. Meanwhile add the wine to the sausages and let it bubble a bit, scraping up the residues on the bottom of the pan.
  6. 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.
  7. 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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