Friday, June 18, 2010

Restaurant Style Pasta at Home (Sausage w/Mustard Cream Sauce)- Simple Saturday

Sometimes I have a hard time ordering Pasta Specials in just everyday Restaurants because I've worked in them and I know how simple it is to create that pasta at home. Of course, there are exceptions, but more often than not the recipe is very home-friendly. This same Pasta dish was over $20.00 a plate in a hotel in Southern California. You can make it at home for a couple dollars and in less than 20 MINUTES.
Sausage Pasta w/ Stone Ground Mustard Cream Sauce
The main ingredients for 4 servings, besides cooked pasta, are these three:

1) SAUSAGE (14oz) : This is already cooked Italian Sausage (You could choose Chicken, Turkey, Beef; It really just depends on your taste. It's exceptionally good with Vegetarian Sausage also, Mmmm.)

2) STONE GROUND MUSTARD (4 heaping Tbls): This can be found on the grocery aisle with the other mustards, the flecks of mustard seed give it a good zest - but it's also good with Dijon.

3) CREAM (1/2-3/4 cup): I use regular heavy whipping cream. Can you use non-fat? Yes, but it's not as tasty. I'd prefer to make my cuts by eating reasonable serving sizes.

You'll also need a small amount of Olive Oil, salt and pepper.

OTHER ingredients that can take it to a more complex level: Throw in crushed garlic, minced tarragon, a sprinkle of red pepper flakes, or a drizzle of white wine.

The DIRECTIONS are really quick and simple:


While your PASTA IS BOILING--


1) Slice your Sausage into bite size pieces

2) In a large skillet, drizzled with olive oil and heated on Med/High - drop the SAUSAGE pieces in to brown on all sides. (Even though the sausage is already cooked, this gives it a roasted flavor and adds flavor to the skillet for the sauce)

3) Remove the browned sausage and hold on a plate. Reduce the heat to the skillet and add the MUSTARD, pinch of salt and pepper, stirring to mix it in with the oils and toasty browned bits. This will take only about 1-2 minutes.

4) Add the CREAM to the skillet, stirring to incorporate and cooking it into a rich sauce. Reduce the heat further if needed. If it's too thick, add more cream as needed (or stock if you prefer).

5) Return the sausage to the skillet and when the PASTA is finished cooking, use a strainer spoon or tongs to lift the pasta out of it's water and directly into the skillet of Mustard Sauce. Stir to combine, adding some of the pasta water to the skillet if desired, and season with salt and pepper.


Serve with shaved Parmigiano Reggiano Cheese or Pecorino and a sprinkle of chopped parsley.
As always, I'd love to hear or see pictures of your meal. And pat yourself on the back; If you served four people you just saved 80 dollars!
What are you going to buy with that? Hmmm?

2 comments:

Cori said...

Oh my yum! I came here looking for a Father's day recipe and found heaven!

Chow and Chatter said...

oh wow yummy pasta recipe

looking forward to seeing what you make with your blueberries