Sausage Rigatoni with Creamy Green Chile Mustard Sauce
Ingredients:
1 lb. rigatoni pasta
1 Tbsp. olive oil
1 1.2 lbs. hot Italian sausage
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbsp. La Posta Green Chile Honey Mustard
Pinch of crushed red pepper
1 cup thinly sliced basil
Directions:
Cook the pasta according to package directions til al dente.
Heat the olive oil in a large skillet. Add sausage and cook until browned and cooked through, about 5 minutes.
Add wine and simmer, scraping browned bits from the bottom, until reduced by half, about 5 minutes.
Add cream, mustard and crushed pepper and simmer 3 minutes, until thickened.
Remove from heat, add pasta and basil and toss to coat.
Serve immediately.
Click here for La Posta Green Chile Honey Mustard
1 lb. rigatoni pasta
1 Tbsp. olive oil
1 1.2 lbs. hot Italian sausage
3/4 cup dry white wine
3/4 cup heavy cream
3 Tbsp. La Posta Green Chile Honey Mustard
Pinch of crushed red pepper
1 cup thinly sliced basil
Directions:
Cook the pasta according to package directions til al dente.
Heat the olive oil in a large skillet. Add sausage and cook until browned and cooked through, about 5 minutes.
Add wine and simmer, scraping browned bits from the bottom, until reduced by half, about 5 minutes.
Add cream, mustard and crushed pepper and simmer 3 minutes, until thickened.
Remove from heat, add pasta and basil and toss to coat.
Serve immediately.
Click here for La Posta Green Chile Honey Mustard
