Ingredients

How to make it

  • Put a large pan of water onto boil for the pasta. Split the sausages open and take out the filling. Warm a little olive oil in the frying pan, just enough to lubricate the bottom (weigh-hey!). Discard the sausage skin, crumble the meat into a hot pan and fry until sizzling and cooked through, about 5 mins. Salt the water generously and add the pasta.
  • Pour the wine into the sausage pan and let it bubble a bit, scraping at the sausage goo on the bottom of the pan. Stir in the chilli flakes and the chopped basil. Add a little salt and the mustard, pour in the cream and bring slowly to a simmer. Cook for a minute or too, stirring now and again.
  • When the pasta is tender, about 9-10 mins after coming to boil, drain and tip into creamy sausage sause. Serve piping hot with basil leaves ontop. Serve with nice italian bread if you wish and chardonnay.

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  • michellem 6 years ago
    This sounds great! Thanks for sharing!!
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