Pasta with Sausage and Red Beans in Mustard Sauce
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
I cook a lot with mustard, especially in the winter. It adds a certain heat that makes 'comfort' food without all of the calories. Cooled down with a bit of Greek Yogurt, it's a satisfying, hearty combo.
Pasta with Sausage and Red Beans in Mustard Sauce Time: 30 minutes
I love sausages and peppers together. Add some red beans and pasta and we have a one dish dinner in just 30 minutes. The mustards and yogurt make a slightly hot sauce.
10oz (300gr) lean Italian sausage, 3 - 4 depending on size
1 tbs olive oil
1 onion
1/3 red pepper (left from the weekend)
2/3 green pepper (left from the weekend)
2 cloves garlic
1 15oz can red beans, kidney beans (450gr)
1 tsp dried oregano
1 tsp dried basil
1/2 cup Greek or plain yogurt, 4 oz (125ml)
1/2 cup white wine
1/2 cup chicken stock
1 1/2 tbs Dijon-style mustard
1 1/2 tbs whole grain mustard
1 - 2 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1 - 1 1/4 cups pasta, such as fusilli, penne, rigatoni
Cook pasta according to package directions. Chop onion and pepper. Mince garlic. Slice raw sausages into bite-size lengths. Open, drain and rinse beans. Heat oil over medium heat in nonstick skillet. Add onions and peppers and sauté 3 minutes. Add garlic and sauté 3 minutes longer. Add sausages and sauté until almost cooked through, 5 - 8 minutes, depending on size. Add herbs, mustards, wine and stock. Reduce heat to low, cover and simmer 5 - 10 minutes. Stir cornstarch mixture into sauce to thicken. You may not need all of it but sauce should be quite thick. Stir in yogurt, add drained pasta. Toss to combine and serve. top of page
Cooking schedule: Time: 30 minutes |
Add herbs, mustards, wine and stock |
Cooking for Two? Or more?
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