Sunday, 15 June 2008

Sausage and mushroom penne in mustard cream sauce

A friend made this for dinner (well, actually her husband did) when I visited their London flat a couple of years ago. It tasted so good that I asked them for the recipe (which was given verbally and informally) and recreated it myself when I got home.

I added some mushrooms (can I say again how much we love mushrooms in this household?) but otherwise the recipe has changed very little. The mustard cream sauce goes really well with the meaty sausages. Pasta shapes such as penne, conchigliette, fusilli or other shapes that hold sauces well will suit this dish. A scatter of fresh herbs such as basil or chives lifts the cream sauce a little. We had this with a side salad but you can also add in some peas for colour and veg.

Sausage and mushroom penne in mustard cream sauce 2

Ingredients (serves 2):

Penne pasta (or other pasta shapes), 2 portions
3-4 meaty sausages
1 tbsp olive oil
1 clove garlic, minced
2-3 stalks of spring onions, sliced into 1 inch sections
4-5 mushrooms, thinly sliced
1 1/2 tsp wholegrain mustard
200ml single cream
Salt and pepper
15g grated parmesan (optional)
Small handful of basil leaves (optional)

1. Squeeze the sausage meat out of their casings and shape into small meatballs. Heat some oil in a heavy based pan and brown the meatballs all over until just cooked. (Another method, which is what I have done, is to cook the whole sausages on the grill or fry them in a pan until cooked, and then slice them up.) Set aside.
2. Cook the pasta in a pot of boiling water until al dente, according to packet instructions. While the pasta is cooking, heat the olive oil in a large heavy based pan and add the garlic and spring onions and cook over medium heat for a minute. Add the mushrooms and sautee till cooked. Add the sausages, mustard and cream and simmer until the sauce is reduced. Season to taste with salt and pepper.

Sausage and mushroom penne in mustard cream sauce 1

3. When the pasta is cooked, drain and add to the mustard cream sauce. Mix well. Stir in the parmesan cheese if using. Dish up onto plates, scatter over basil leaves and serve immediately.

Similar recipes:
Chicken and chorizo pasta
Baked penne with chicken and salami
Cheater's meatballs with spaghetti
Salmon and mushroom linguine in cream sauce


VeggieGirl said...

Fresh herbs always make such a lovely "finishing touch" to dishes. Yum!

Mrs Ergül said...

Oh, this looks so good!! Yum!

noble pig said...

This just looks so amazing, I mean really amazing and rustic too!

didally said...

I love mushrooms too! It's so tasty with anything.

gaga said...

We love mushrooms in our household too. We also love sausage with mustard. And pasta. And who doesn't love cream? This looks great! I'll definitely keep it mind for the future. Thanks!

We Are Never Full said...

very unique. i would never think to put mustard in a pasta dish. BUT, i do think you made a great choice by picking a wholegrain mustard instead of a dijon. i think the dijon would be a bit too much for this kind of dish. Interesting and creamy looking!

Nilmandra said...

Veggiegirl: Definitely! And that's a lovely photo of you :)

Mrs Ergul: Thanks!

Thanks, Noble Pig. Country cooking, eh? ;)

Didally: I can't agree with you more!

Gaga: I have a very soft spot for pasta in cream sauce. Not so good for my waistline, but a girl has got to indulge sometimes.

We Are Never Full: Thanks! Definitely wholegrain mustard for this, I don't think dijon mustard will taste good with the cream.

diva said...

what a comforting dish! definitely love the sauce and the mustard would sure go with sausages. whoever came up with this is genius :)

awesome photo

Lizzie said...

it looks lovely! I have an aversion to penne for some unfathomable reason, but this looked great.

Kevin said...

That mushroom pasta looks really tasty!

Nilmandra said...

Diva: I agree, the flavours come together so beautifully!

Lizzie: Aversion to penne?? Is it just penne or pasta shapes? Have you tried wholemeal penne? I like the extra bite and texture to them.

Kevin: Thanks! It was delicious indeed.

Psychgrad said...

Oh yum. I've never tried a mustard cream sauce. Since discovering that mushrooms did not have to come out of a can (yes, the ones we ate growing up were always canned), I realized that I actually loved mushrooms and didn't need to pick them out of my food. I'll definitely have to give this recipe a try.

Nilmandra said...

Psychgrad: Mushrooms in a can should only be consumed when there's really no other option! Hope you enjoy this recipe :)

mycookinghut said...

Love the little touch of the basil!

Nilmandra said...

My Cooking Hut: I like adding basil in this dish, looks good and taste great!

amy said...

looks delish. I normally hate mustard, but in sauces and stews I am a big fan. What kind of sausages did you use? I have some sweet Italian sausage in my freezer, but I don't know if the fennel-ish flavors would match well with the mustard?

cookinpanda said...

This sounds really great. I love making little sausage meatballs after removing sausage from the casing. And mustard seems such a fitting base.

Nilmandra said...

Amy: I usually use Toulouse sausages (with red wine and herbs) or Cumberland or Lincolnshire sausages (sage, black pepper). Mustard and honey goes well as a dressing (and also in some sausages I've bought!) so sweet Italian sausages could work too.

Cookinpanda: That's what I would do too, remove from the casing, except I was lazy, heh :)

fujikopez said...

I just made this for dinner tonight (got here through food gawker) and it was AWESOME! I used Italian turkey sausage, and browned them in the same skillet that I later cooked the rest of the non-pasta ingredients. The fresh basil is also essential. Thanks so much!

Nilmandra said...

Fujikopez: Thanks, that's really nice to hear!

Michelle said...

Mmmmm...I'm always on the lookout for creative ways to cook with sausages and this recipe definitely fits the bill. :-)

Nilmandra said...

Michelle: It's a great way for me to use up leftover breakfast bangers too :)

Anonymous said...

amazing! i made this, had a glass of wine, and watched a good movie. it was perfect meal! :)

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