Picture this: It’s a chilly fall evening, the kind where you crave something warm, comforting, and just a little indulgent. I was flipping through my worn-out copy of Nigel Slater’s Real Food when I stumbled upon his recipe for pasta with sausage, basil, and mustard. The combination sounded odd at first—mustard in pasta? But one bite of this creamy, spicy, fragrant dish, and I was hooked. This dish, a perfect blend of bold flavors, has become a staple in my kitchen, and I’m excited to share its magic with you. In this article, we’ll explore the origins, preparation, and endless variations of this culinary gem, along with tips to make it your own.
What Is Pasta with Sausage, Basil, and Mustard?
This dish, popularized by British cookbook author Nigel Slater, is a quick yet sophisticated pasta recipe that marries spicy Italian sausage, creamy mustard sauce, and fresh basil. It’s a weeknight hero that feels like a restaurant-quality meal. Ready in under 30 minutes, it’s both comforting and elegant, perfect for cozy dinners or impressing guests.
A Recipe Born from Simplicity
Nigel Slater’s genius lies in taking everyday ingredients and turning them into something extraordinary. The dish’s tangy mustard, rich cream, and aromatic basil create a symphony of flavors that’s anything but ordinary. It’s a testament to how simple ingredients can shine when combined thoughtfully.
The Origins of This Iconic Dish
Nigel Slater introduced this recipe in his book Real Food, and it was later named one of Food & Wine’s 40 best recipes in 2018. Its English-inspired flavors reflect Slater’s knack for hearty, comforting dishes with a refined twist. The mustard sauce, in particular, nods to classic European cuisine, while the sausage and basil add an Italian flair.
Why It Stands Out
The dish’s appeal lies in its balance of bold and subtle elements. The spicy sausage provides a robust backbone, while the mustard adds a tangy depth that cuts through the richness of the cream. It’s a recipe that feels both familiar and surprising, making it a favorite among home cooks.
Ingredients: The Building Blocks of Flavor
The beauty of this dish is its short ingredient list, most of which you likely already have in your pantry. Each component plays a crucial role in creating a harmonious flavor profile. Here’s what you’ll need for the classic version:
- Pasta: Penne, rigatoni, or medium shells (1 pound) for their ability to hold the sauce.
- Italian Sausage: Hot or spicy varieties (1–1.5 pounds), casings removed for easy crumbling.
- Dry White Wine: ¾ cup to deglaze and add complexity.
- Heavy Cream: ¾ cup for a rich, velvety sauce.
- Grainy Mustard: 3 tablespoons for tangy depth.
- Fresh Basil: 1 cup, thinly sliced, for a fresh, herbal finish.
- Olive Oil: 1 tablespoon for cooking the sausage.
- Crushed Red Pepper: A pinch for extra heat (optional).
- Parmesan Cheese: ¼ cup for a salty, umami kick (optional).
Choosing the Right Ingredients
Quality matters here. Opt for fresh, fragrant basil and a good-quality grainy mustard like Maille or Grey Poupon. If you’re watching calories, half-and-half or evaporated milk can replace cream without sacrificing flavor.
Step-by-Step Recipe Guide
This recipe is a breeze to make, but precision is key to nailing the flavors. Below is a detailed guide to crafting the perfect pasta with sausage, basil, and mustard, optimized for clarity and ease.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook 1 pound of pasta until al dente, about 7–9 minutes. Drain, reserving ½ cup of pasta water for adjusting the sauce later. Al dente pasta ensures a firm bite that holds up to the rich sauce.
Step 2: Brown the Sausage
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the sausage meat (casings removed) and cook for 5–6 minutes, breaking it up with a wooden spoon until browned and crumbly. The sausage’s drippings form the flavor base for the sauce.
Step 3: Deglaze with Wine
Pour in ¾ cup of dry white wine, scraping up the browned bits from the skillet’s bottom. Simmer for about 5 minutes until the wine reduces by half, intensifying the flavor. A crisp Sauvignon Blanc or Pinot Grigio works wonderfully here.
Step 4: Create the Creamy Mustard Sauce
Stir in ¾ cup of heavy cream, 3 tablespoons of grainy mustard, and a pinch of crushed red pepper. Simmer for 2–3 minutes until the sauce thickens slightly. The mustard adds a tangy zip that balances the cream’s richness.
Step 5: Combine and Serve
Remove the skillet from heat, add the drained pasta and 1 cup of sliced basil, and toss to coat. If the sauce is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan (if using) and serve immediately with crusty bread.
Tips for Perfecting the Dish
Getting this dish just right is all about small tweaks and attention to detail. Here are some pro tips to elevate your pasta game:
- Don’t Skip the Wine: It adds depth and balances the richness. If you’re avoiding alcohol, chicken broth is a solid substitute.
- Adjust the Heat: Use sweet Italian sausage or reduce the crushed red pepper for a milder version, especially for kids.
- Reserve Pasta Water: It’s a lifesaver for thinning the sauce without diluting flavor.
- Fresh Basil is Key: Dried basil won’t deliver the same vibrant flavor or color. Chop it just before adding to preserve freshness.
- Experiment with Mustard: Grainy mustard is traditional, but a mix of Dijon and grainy can add extra complexity.
Variations to Make It Your Own
This recipe is endlessly customizable, letting you tailor it to your tastes or pantry staples. Here are some creative twists to try:
- Add Veggies: Sauté mushrooms, onions, or spinach with the sausage for extra texture and nutrition.
- Lighten It Up: Swap heavy cream for half-and-half or evaporated milk to cut fat without losing creaminess.
- Change the Protein: Try smoked turkey sausage or vegetarian sausage for a different flavor profile.
- Switch the Pasta: Fusilli or orecchiette work well, capturing the sauce in their nooks.
- Boost the Heat: Add more crushed red pepper or a dash of chili garlic sauce for a fiery kick.
Comparison: Classic vs. Modern Twists
| Version | Key Ingredients | Flavor Profile | Best For |
|---|---|---|---|
| Classic (Nigel Slater) | Hot Italian sausage, grainy mustard, heavy cream, basil | Spicy, creamy, tangy, herbaceous | Traditionalists, comfort food lovers |
| Lighter Version | Sweet sausage, half-and-half, Dijon mustard | Milder, less rich, still tangy | Calorie-conscious eaters |
| Veggie-Packed | Sausage, mushrooms, onions, spinach | Earthy, savory, balanced | Health-focused cooks |
| Vegetarian | Vegetarian sausage, crème fraîche | Creamy, tangy, meat-free | Plant-based diets |
Pros and Cons of the Recipe
Pros:
- Quick to prepare, perfect for busy weeknights or last-minute gatherings.
- Bold, balanced flavors that feel gourmet yet approachable.
- Highly customizable to suit dietary needs or preferences.
- Minimal cleanup with just a pot and skillet.
Cons:
- Heavy cream and sausage can be rich for some palates.
- Mustard flavor may not appeal to everyone.
- Requires fresh basil, which isn’t always on hand.
My Personal Experience with This Dish
The first time I made this pasta, I was skeptical about the mustard. I’m not a mustard-on-hot-dogs kind of person, so the idea of it in pasta felt like a leap. But as the sauce came together, the kitchen filled with this incredible aroma—spicy sausage, fragrant basil, and that tangy mustard kick. My husband, who’s usually a meat-and-potatoes guy, devoured two helpings and declared it “better than restaurant food.” Now, it’s our go-to when we want something quick but special, especially on those rainy evenings when we’re craving comfort.
A Memorable Dinner Party
I once served this at a small dinner party, pairing it with a crisp Sauvignon Blanc and a simple arugula salad. The guests couldn’t stop raving about the sauce’s unexpected depth, and one friend even asked for the recipe before dessert. It’s the kind of dish that sparks conversation and leaves everyone feeling cared for.
Nutritional Breakdown
This dish is indulgent, but you can tweak it to fit your dietary goals. Here’s a rough nutritional estimate per serving (based on 4 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 850 | 43% |
| Total Fat | 63g | 97% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 155mg | 52% |
| Sodium | 1680mg | 70% |
| Carbohydrates | 40g | 14% |
| Protein | 26g | 52% |
*Based on a 2,000-calorie diet.
Making It Healthier
To lighten the dish, use half-and-half or low-fat evaporated milk, reduce the sausage to 1 pound, and add more vegetables like mushrooms or zucchini. These tweaks cut calories and fat while maintaining flavor.
People Also Ask (PAA)
What is pasta with sausage, basil, and mustard?
It’s a creamy pasta dish featuring spicy Italian sausage, a tangy mustard sauce, and fresh basil. Popularized by Nigel Slater, it’s a quick, flavorful meal that balances rich and zesty notes.
Can I make pasta with sausage, basil, and mustard without cream?
Yes, you can substitute heavy cream with half-and-half, evaporated milk, or even a plant-based cream for a lighter or dairy-free version. Adjust with pasta water for the right consistency.
What type of mustard is best for this pasta?
Grainy mustard, like Maille or Grey Poupon, is ideal for its texture and tangy flavor. A mix of grainy and Dijon mustard can add extra depth if desired.
Where can I find Nigel Slater’s original recipe?
You can find the recipe in Nigel Slater’s Real Food book or on trusted sites like Food & Wine (www.foodandwine.com) or Spread the Mustard (www.spreadthemustard.com).[](https://www.foodandwine.com/recipes/pasta-sausage-basil-and-mustard)[](https://spreadthemustard.com/recipes/rigatoni-with-italian-sausage-in-a-basil-mustard-cream-sauce/)
FAQ Section
How long does it take to make pasta with sausage, basil, and mustard?
The dish takes about 25–30 minutes from start to finish, including prep and cooking. It’s perfect for quick weeknight dinners or entertaining.
Can I use a different type of sausage?
Yes, sweet Italian sausage, smoked turkey sausage, or vegetarian sausage work well. Adjust the crushed red pepper to balance the heat.
Is this dish kid-friendly?
It can be, but use sweet sausage and skip the crushed red pepper for milder flavors. The mustard may still be strong, so test with a small portion.
What wine pairs best with this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish’s richness and tanginess. For reds, try a soft California Merlot.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat with a splash of cream or pasta water to restore the sauce’s texture.
Where to Get Ingredients and Tools
- Ingredients: Most grocery stores carry Italian sausage, pasta, and grainy mustard. For fresh basil, check local farmers’ markets or stores like Whole Foods. Online retailers like Amazon Fresh deliver pantry staples.
- Tools: A large pot, deep skillet, and wooden spoon are all you need. For quality cookware, try brands like Le Creuset or All-Clad, available at Williams Sonoma or Amazon.
- Recipe Sources: Find Nigel Slater’s book Real Food at bookstores or online at Amazon. Websites like Food & Wine and Taste of Home offer reliable recipes.
Final Thoughts
Pasta with sausage, basil, and mustard is more than just a meal—it’s a celebration of bold flavors and simple pleasures. Whether you’re cooking for a busy weeknight or a special occasion, this dish delivers comfort and sophistication in every bite. Its versatility lets you tweak it to your taste, while its quick prep makes it a lifesaver for any home cook. Try it tonight, pair it with a glass of white wine, and let the flavors transport you. Have you made this dish before? Share your twists in the comments below!