Archive for March 29th, 2009


Oh yes! March Madness and pasta – this dish may go all. the. way. Found on Food & Wine, this one’s a real crowd pleaser, easy to make on a week night after work, and equally good for company, too. I whirled my sausage in the food processor to get it nice and crumbly. And of course, I did not use heavy cream – instead I subbed nondairy creamer, and used 1/2 cup instead of the 3/4 cup called for in the original. This one is a winner. Enjoy!

Pasta with sausage, basil, & mustard

1 pound medium shells

1 tablespoon extra virgin olive oil

4 spicy Italian chicken sausages, crumbled

3/4 cup dry white wine

1/2 cup nondairy creamer

3 tablespoons grainy mustard

pinch of crushed red pepper

1 cup thinly sliced basil

Cook pasta in a large pot of boiling salted water until al dente; drain.

Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the nondairy creamer, mustard, and crushed red pepper; simmer for 2 minutes. Remove the skillet from the heat; add the pasta and basil and toss to coat. Serve at once. Makes 4 servings.

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