Wednesday, September 08, 2010

Sausage, Basil & Mustard Pasta

I'd been meaning to make this for some time now. I think I first saw it almost a year ago while trawling the vast savannas of the internet and have stumbled upon it numerous times since then. But somehow I just never got round to making it. There always seemed to be better things to do. Like lying on the couch. Or trying to bust out of my couch potato slump by wogging*. Heck I even acquired two cats before I tried my hand at this recipe.

This wasn't the only thing that became a casualty in the Great Plague of Procrastination. Other things slipped as well. Like the kitchen shelf we put up two weeks ago. Bought in February. Um. Or the his & her's key hooks we received as a wedding present. Which we only put up at the beginning of the year. After being married for nearly three years. Right then.

But I work with a plan you see. There are some serious benefits to procrastination:

a) Procrastination frees up a lot of time before the event. You're free to do whatever else it is that tickles your fancy! and
b) The feeling of accomplishment after you eventually do that thing is much bigger. 

She shoots, she scores, right? I mean take this pasta. The original combo sounded good deadly - cream, crispy pork sausages, tangy mustard and fresh pungent basil. The actual execution with added mushrooms? Even better. And it's quick! So you can get on with your procrastination of other things, pronto. After all, we're all about efficiency here at Casa del Pot.

* Yes, that is indeed a word. It implies a cross between walking and jogging and was coined by yours truly. I plan to contact the compilers of Oxford Dictionary soon to include it in their next edition.

Sausage, Basil & Mustard Pasta
Adapted from Food & Wine
Serves 4

500g (approx 1 lb) short pasta (i.e fusilli, penne, shells)
1 tsp olive oil
250g (approx 1/2 lb) mushrooms, sliced
500g (approx 1 lb) pork sausages
1/2 tsp minced garlic (optional)
1/2 cup wine
1/4 cup water
2/3 cup cream
3 tbsp coarse-grained mustard
1 tsp paprika
salt, to taste
1/4 cup chopped fresh basil

1. Bring a large pot of salted water to the boil, add pasta with a pinch of salt and cook until al dente. 
2. Heat oil in a large frying pan. Add mushrooms and cook over medium heat for a couple of minutes or until softened. Remove from pan and set aside.
3. Squeeze sausages out of their skins to form bite-sized pieces and add to the pan alongside the garlic, if using. Fry over medium to high heat until browned. 
4. Add wine and water and simmer for a couple of minutes or until liquid has reduced by half, scraping the browned bits from the bottom of the pan as you go.
5. Add cream, mustard, paprika and salt and simmer for another 2 minutes. Add mushrooms and heat through.
6. Toss sauce with drained pasta, stir basil leaves in and serve immediately.


nina on September 08, 2010 12:48 pm said...

Oh my kiddy aunt that looks amazing!!! Love using sausage meat, so full of flavor!!

Anonymous said...

anything pasta works for me

Arnold on September 08, 2010 1:54 pm said...

This looks good. It might have taken you a while but you got it just right. Love the second photo of the empty plate, nice touch.

Ally_R on September 08, 2010 2:29 pm said...

Oh yum!!! That really looks utterly good M!

Leaine's Kitchen on September 08, 2010 3:26 pm said...

Some very interesting flavours you've got going there - I wouldn't have imagined putting them together - but some of the best things in life are made up of odd combos - hee hee :) Lovely pics! P.S thank you so much for visiting my blog - really appreciate it!

Anonymous said...

I have some turkey sausage and fresh basil. The rest is easy. I think, I am telling myself, to make this, soon. It is a tempting dish.

Sara on September 08, 2010 5:34 pm said...

I love the picture of the empty bowl. Great touch. This recipe has everything my husband loves. You've given me an idea for his birthday dinner...

Kristin (Book Sniffers Anonymous) on September 08, 2010 6:38 pm said...

This sounds delicious. I love of the flavors in there.

Lizzie in LA said...

The cats are adorable, and the recipe is wonderful. Thanks for both!

Joanne on September 08, 2010 10:18 pm said...

Ironically, I only really tend to like mustard when combined with cream. And you can't go wrong with sausage. Ever.

I'm all about procrastination. It's the spice of life.

Faith on September 09, 2010 4:01 am said...

Pasta always makes a delicious, comforting meal, doesn't it? The mustard and paprika sound incredible in this dish.

Unknown on September 09, 2010 6:45 am said...

Hi Marissa,

Iam not great with pasta!!You have posted a great recipe!!!


Nachiketa on September 09, 2010 6:46 am said...

Very interesting flavours here...

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

food makes me happy on September 09, 2010 8:10 am said...

Love the recipe,
And absolutely adore the empty bowl picture!

Marisa on September 09, 2010 8:42 am said...

Nina - Yes agreed and pork sausages are just lovely, aren't they?

Tandy - For sure! Think it's a staple in most households.

Arnold - Well now you know I wasn't lying about how good it was... ;-)

Ally - Thanks! So when are you making some?

Leaine - Yup, they are a bit odd, but they work in perfect harmony!

Chayacomfycook - Would imagine that it would taste great with turkey as well. You might just want to up the sauce to compensate for the relatively drier meat.

Sara - Super! Let me know how that turns out.

Kristin - Thanks! Yup, how can you go wrong with pasta and a creamy sauce?

Lizzie - Aw thanks! Will give the kitties extra hugs from you.

Joanne - Confession time: I'm also not a big fan of mustard on it's own. But must say the grainy variety is starting to grow on me...

Faith - Yes, the mustard adds a lovely tang & the paprika just the right amount of smokiness.

Sameena - Thanks. Remember, practise makes perfect!

Nachiketa - Thanks and thank you for stopping by.

Cindy - Thanks Cindy! Seems like the empty bowl photo was a hit. Will remember that. :-)

Sharon on September 09, 2010 10:36 am said...

Dit lyk vrek lekker! Ons het ook so procrastination probleem... eendag!! hehe :) Wogging klink soos my tipe exercise!!

Betty Bake on September 09, 2010 10:38 am said...

thanks for visiting my blog and commenting :)
also thanks so much for telling me what browser you use and that it doesn't display properly - i will look into that :) A BIG THANKS

Betty Bake

Eliana on September 09, 2010 5:40 pm said...

Loving all the flavors in this dish and wish I had a bowl of it for lunch right now.

Sarah, Maison Cupcake on September 09, 2010 11:53 pm said...

I'm a terrible procrastinator! I don't think I've put mustard with pasta but I really like the sound of it.

Anonymous said...

What kind of cream? Normal or sour?

Marisa on March 14, 2012 8:34 am said...

@Anonymous - You can use regular cream for this recipe, although I'm sure sour cream would also be tasty, might just be a little too tart in combination with the mustard.

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