Mustard is my all time favorite condiment. I love it so much that I've been caught snacking on fresh French bread dipped in mustard. To me mustard is more than just a condiment for hot dogs and over sized pretzels, it's a delicious flavoring that can add depth and dimension to many dishes. Soups, salad dressings, sauces, can all be jazzed up with a little mustard. When I found this recipe, I knew I had to have it for dinner tonight. Mustard in pasta? That's one I have yet to try, with basil and sausage? Sounds too good to be true. For the recipe, read more

Pasta with Sausage, Basil and Mustard
From Food and Wine magazine

1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

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