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.