Pasta with Sausage and Mustard sauce Time: 30 minutes
8 oz lean Italian sausage, 3 - 4 depending on size
1 tbs olive oil
1 onion
1 green pepper
4 oz mushrooms
2 cloves garlic
1 tsp oregano
1 tsp thyme
1/2 cup fromage frais, Greek or plain yogurt, or sour cream
1/2 cup white wine
1/2 cup chicken stock
1 1/2 tbs Dijon mustard
1 1/2 tbs whole grain mustard
1 - 2 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1 1/4 cups pasta, such as fusilli, penne, rigatoni
Cook pasta according to package directions. Chop onion, pepper and mushrooms (Help? See techniques.) Mince garlic. Slice raw sausages into bite-size lengths. Heat oil over medium heat in nonstick skillet. Add onions and peppers and sauté 3 minutes. Add garlic and mushrooms 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 fromage frais (yogurt, whatever), add drained pasta. Toss to combine and serve.
Cooking for Two? Or more?
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