|Rigatoni with Sausage, Basil and Mustard|
I would estimate that pasta dinners occur, on average, weekly in my home. without fail, each time I serve said pasta dish to Mrs. Stuntman she asks, did you put hot dogs in it? to which I'll reply, no. This must be a Filipino thing. I can think of no authentic Italian pasta dishes that utilize hot dogs so call this a compromise to appease her.
Satisfy Mrs. Stuntman's desire for proteins in pasta.
I adapted this dish from Food & Wine.
1 pound dried rigatoni
1 tablespoon extra-virgin olive oil
1 pound mild Italian sausage meat, removed from casings if applicable
1 cup white wine
1 cup heavy cream
3 tablespoons Dijon mustard
1 pinch red pepper flakes
1 bunch fresh basil, cut into chiffonade (1 tablespoon reserved for garnish)
1 teaspoon grated parmesan cheese, for garnish
1. Bring a large pot of well salted water to a boil over high heat. Add the rigatoni and boil two to three minutes less than the instructions on the box dictate, stirring occasionally. Once al dente, drain and set aside if necessary.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once the oil starts to smoke, add the sausage and brown, approximately five minutes. Deglaze with the wine, scraping up the fond from the bottom of the skillet. Simmer until reduced by half, approximately five minutes. Add the cream, mustard and red pepper and simmer for an additional two minutes to blend the flavors. Remove from heat and toss the sauce with the rigatoni and basil. Serve in warmed bowls, garnished with additional basil and parmesan.
This dish would make a great weeknight dinner because it can be prepared from prep to plate in under thirty minutes. The dish yielded very intense flavor and Mrs. Stuntman was also happy with it.