Best 5 Pasta With Sausage Basil And Mustard Recipes

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

SPICY ITALIAN SAUSAGES WITH PASTA, BASIL AND MUSTARD

Steps:

• Bring a large pan of salted water to the boil, add the pasta, and cook according to the instructions on the packet until nearly 'al dente' (it will finish cooking in step 9).
• Drain, and set the pasta aside.
• Meanwhile, heat the olive oil in a large skillet, and remove the sausage meat from their skins.
• Crumble the sausage meat into the skillet and saute in the hot oil until it is sizzling and cooked through, about five minutes.
• Add the wine to the sausage meat, let it bubble, then stir to dislodge any crispy bits of sausage stuck to the bottom of the skillet.
• Add the chili flakes, if using, and the basil and mix through.
• Next, add the mustard and then the cream.
• Bring slowly to a simmer, stirring now and again.
• Add the cooked pasta, and allow to simmer a few more minutes until it becomes 'al dente'.
• Taste for seasoning and add a little salt or a touch more mustard, if desired.
• Serve hot, garnished with a few basil leaves.

PASTA WITH SAUSAGE, BASIL AND MUSTARD

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente and drain.
• Meanwhile, heat the oil in a large deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
• Add the wine and simmer, scraping up the browned bits from the bottom until reduced by half, about 5 minutes.
• Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
• Remove the skillet from the heat and add the pasta and basil and toss to coat. Sprinkle with some parmesan. Serve immediately with some lovely crusty bread.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

ONE-POT SAUSAGE AND BASIL PASTA

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally. Add Parmesan, salt and pepper; stir until cheese is melted. If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.