Friday 30 May 2008

Yummy scrummy in my tummy.

This is something we don't eat very often: pasta. It's a Nigel recipe and has Italian sausage meat, mushrooms, garlic, Dijon mustard, white wine, creme fraiche and basil in it.

It is very tasty and pretty simple to make.

First saute some finely chopped garlic, then add the sausage meat (ideally good quality Italian sausages). Brown the meat with the garlic, it's important to get the gooey fat stuff on the base of the pan. Then add in a tablespoon of Dijon mustard and coat the meat, add a glass of white wine and burn off alcohol. There should be enough fluid to give you some sauce. I usually add in some chili flakes at this point and a couple of mins before serving add in the quartered mushrooms. Just before serving a throw over a hand full of ripped up basil leaves and serve with shell pasta.

You might want to have a piece of bread handy to wipe the pan with, or if no one is looking, lick it clean. It's that good.

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