After all the extravagances of Christmas, this dish is a welcome relief to all the hearty, farty, complicated foods – perfect to whip up weeknights and still momentous enough to reward yourself or special people for a hard day’s work.
Recipe is thanks to but slightly adapted from Nigel Slater. True to his fashion, a recipe brimming with warmth and comfort for chilly nights, thanks to the mildly spiced sausage sauce with pricks of fiery pepper from the dried chilli.
I like to use conchiglie with this dish because it captures the sauce in grooves and inside the shells, sometimes hiding a morsel of sausage too! The sauce literally just coats the pasta, so if you like things more ‘saucy’ add more wine and cream.
Ingredients Serves 2
- 1 tbsp extra-virgin olive oil
- 3-4 hot Italian sausages, removed from casings and crumbled
- 100ml dry white wine
- 100ml heavy cream
- 1.5 tbsp grainy mustard
- Pinch of crushed red pepper flakes such as ‘Aleppo’ or chilli flakes
- 2 handfuls of basil, roughly chopped
- Enough pasta for 2
Method
Bring a large pan of salted water to the boil and cook pasta according to packet instructions or al-dente.
Meanwhile, heat the oil in a large, deep pan and add crumbled sausage. Brown over a medium to high heat for about 5 minutes.
Add wine and simmer for a good few minutes, scraping the bottom of the pan to remove all residue from the sausages.
Add the cream, mustard, crushed pepper and season well. Cook gently for a few minutes before removing from the heat and mixing through the cooked, drained pasta.
Stir through basil and serve immediately!
The Travelling Pantry 
This looks sooo good I’m totally making this at the weekend!! Yummy!
Let me know if it beats the all-time-favourite egg and cheese spaghetti? Probably not, but close!
Reblogged this on Culinary Delites.
Oh my goodness!! This looks amazing! I am definitely trying this recipe. Thank you for sharing! 🙂
Cheers Deb!
Looks delicious.
a good recipe to warm the cockles!
I’m definitely going to try this! Looks so good
let me know the verdict!
You just knocked my socks off!!
haha, although this pleases me, don’t get cold feet!
I’ll try…can’t promise it though 🙂
This looks amazing! I’m pinning this one!
Cheers Julie….
Oh boy this looks so good. Love the fresh basil stirred through.
Bunny, the basil really lifts the dish….cheers
Looks amazing. Fantastic photography as well. Beautiful site.
I am not used to mustard with pasta, but it sounds really good together seeing your recipe. And it looks great, of course!
I love eating pork sausages with mustard, what a great idea to combine them in pasta! I think a handful or mustard greens or radish leaves would be fab in this too…
Beck