Pasta with Sausage, Basil, and Mustard

Not all creamy pasta recipes need to be Alfredo. In fact, I would argue that FEWER creamy pasta recipes should be Alfredo. The mustard can pack a punch in this so start with 2 tbsp and add more to taste if needed.

Inspiration: Food & Wine

Ingredients

1 lb pasta

1 tbsp extra-virgin olive oil

1 yellow onion, chopped

8 Italian sausages, meat removed from casings and crumbled (about 1 1/2 lbs)

3/4 cup dry white wine

3/4 cup heavy cream

1/4 cup grainy mustard

1/2 cup reserved pasta water

2 tbsp butter

Pinch of crushed red pepper

1 cup thinly sliced basil

Preparation

1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve up to 1 cup of pasta water for later use, then drain.

2. Meanwhile, heat the olive oil in a large, deep skillet. Add onion and cook until softened, about 5-7 minutes. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.

3. Add the reserved pasta water, cream, mustard, butter, and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.