Pasta with Sausages and Mustard Sauce

Total time: 30 minutes
     Mustard and yogurt make a wonderful, slightly hot, slightly tart sauce that works well with sausages. Use hot, spicy sausages if you can get them.

 Ingredients:

• 12oz (360gr) lean sausage, Italian, bratwurst, anything that appeals
• 1 tbs olive oil
• 1 onion
• 1/2 green or red bell pepper
• 4oz (120gr) mushrooms
• 2 cloves garlic
• 1 tsp oregano
• 1 tsp thyme
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120ml) chicken stock
• 1 1/2 tbs Dijon-style mustard
• 1 1/2 tbs whole grain mustard
• 1 tbs cornstarch (maizena) dissolved in 1 tbs water
• 1 1/4 cups (4.2oz, 125gr) pasta, such as fusilli, penne, rigatoni

 Instructions:

• 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 yogurt and add drained pasta. 
• Toss to combine and serve.