Gluten free pasta tossed with sweet Italian sausage in a mustard, white wine sage cream sauce is a delicious, quick weeknight meal.
I recently saw a recipe that was created back in 2002 by Nigel Slater for Pasta with Sausage, Basil and Mustard. Though it sounded delicious, I wanted to tweak it a bit and came up with this version using gluten free pasta and sage instead.
My family doesn’t eat pasta that much for dinner. Well, I take that back. My girls make their own macaroni and cheese at least once a week, but my husband and I try to limit our carb intake for dinner to twice a month.
I’ve mentioned before that our oldest daughter and I have a wheat sensitivity; which is why I also try to limit the amount of gluten or white flour products we consume. This Gluten Free Pasta with Sausage in a Mustard Cream Sauce was the perfect way to try a new pasta dish and I’m glad we did.
How do you make Pasta with Sausage in a Mustard Cream Sauce?
For this recipe you’ll need gluten free pasta, EVOO, ground sweet Italian sausage, white wine, heavy cream, whole grain mustard, grated Pecorino Romano cheese, crushed red pepper and fresh sage.
Start by cooking the pasta in a large pot of boiling water until al dente. While the pasta is cooking, heat the oil in a large nonstick skillet; then add the sausage and brown over medium high heat for approximately 5-7 minutes; breaking the meat apart while cooking.
If you’re using sausage links, remove the casings before cooking. Next, add the wine, heavy cream, mustard, cheese, and red pepper and simmer for 2 minutes.
I recommend using a sweet wine like Riesling or Moscato, but any good drinking white wine will do. Finally, add the sausage mixture to the cooked pasta along with the fresh chopped sage, toss to coat and serve immediately.
Can you use regular pasta?
Absolutely! You can use any type of pasta you like in this recipe; whether it be regular or even a different shape. I do recommend using a tubular shaped pasta like penne, rigatoni or ziti in this recipe though.
There are many types of gluten free pasta out there now and I used a quinoa, corn and rice mix. It does have a slightly harder texture than regular pasta so watch it carefully while cooking so that it doesn’t break apart before it’s fully cooked.
This pasta dish was so simple to make and ready in less than 30 minutes; which makes it the perfect quick weeknight meal. Serve with a tossed salad and your favorite loaf of crispy bread. ~Enjoy!
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- Cook the pasta in a large pot of boiling water until al dente.
- While the pasta is cooking, heat the oil in a large nonstick skillet; then add the sausage and brown over medium high heat for approximately 5-7 minutes; breaking the meat apart while cooking. (If you're using sausage links, remove the casings before cooking.)
- Add the wine, heavy cream, mustard, cheese, and red pepper and simmer for 2-3 minutes.
- Finally, add the sausage mixture to the cooked pasta along with the fresh chopped sage and toss to coat. Serve immediately.
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