All of my recipe inspiration comes from what I see in restaurants, on social media, and in food magazines. I love jotting down new recipes and ideas in my little recipe book that stays in my purse every day. Sometimes the hardest part about bringing those recipes to life is finding the time after a long, hectic work day. Quick recipes like this pasta with mushrooms, sausage, and basil cream sauce are simple and absolutely delicious.
Even though I try really hard to eat good-for-me foods and stay on a vegetable/protein diet, I still don’t want to not be able to cook recipes that I love. Usually, I will allow myself two, weekly cheat meals. Yes, not just one, but two. I will cook something delicious for myself during the week that I have been craving or wanting to experiment with and I will order whatever I want at one of my favorite restaurants on the weekend. Life is about living and to me, eating is a major part of living!
Furthermore, since I have been on a “no-dairy” diet lately, consuming this mustard cream sauce is pretty ballsy for me. I’m a sucker for Italian foods- especially pastas- so this recipe is special to me. Not to mention, it is so easy and only takes about half an hour to prepare. There are two, very important ingredients in this dish: grainy mustard and starchy pasta water. The mustard gives the sauce a subtle yet, spicy kick that will awaken your tastebuds while the pasta cooking liquid helps break up the sauce but also adds it’s own level of creaminess from the starches. You will love it.
For this recipe you will need:
1 pound medium shells
1/2 pound hot, Italian sausage
2 Tbsp olive oil
1 small shallot, minced
2 cloves garlic, minced
1 cup white button mushrooms, chopped
1/2 cup dry, white wine
1 cup chicken stock
3/4 cup heavy cream
2 tsp grainy mustard
Pinch crushed red pepper flakes
1/2 cup basil, chiffonade
Fresh Parmesan cheese
Salt and Pepper to taste
Heat 2 Tbsp olive oil in a large sauteuse pan over medium high heat. Once the oil is hot and begins to spit and pop, add the ground Italian sausage and cook until it begins to brown. Add the chopped mushrooms and cook until they become tender, about 5 minutes. Next, add the shallot and cook until it becomes tender, about 3-5 minutes. It is important to add the garlic last because garlic burns easily. Cook the garlic until fragrant, about 2 minutes.
Deglaze the pan with the white wine. Once the wine reduces to au sec (dry), add the chicken stock, heavy cream, and 2 tsp grainy mustard. Allow all of the flavors to combine and cook together for about 15 minutes. In the meantime, boil the noodles until al dente. Using a slotted spoon, transfer the noodles to the pan with the sauce. (If you don’t have a slotted spoon, simply reserve about 1/4 cup of the pasta cooking liquid.)
Toss the noodles with the creamy sauce and garnish with freshly cut basil and freshly grated Parmesan cheese. Season with salt and pepper to taste. *You may use another type of pasta if you like, but I love how the sauce sticks to the inside of the pasta shells so easily. I hope you love this simple and tasty recipe as much as I do. Bon Appetit!