4 spicy Italian pork sausages
olive oil
4 handfuls (about 250g) of dried pasta (any tube or shell shape or even pappardelle)
a glass of white wine
dried chilli flakes, a pinch or two
a small handful of chopped basil, plus a few leaves to garnish
a tablespoon of Dijon mustard
200ml double cream.
Put a large pan of water on to boil for the pasta. Split the sausages open and take out the filling. Warm a little olive oil in a frying pan, just enough to lubricate the bottom. Discard the sausage skin, crumble the meat into the hot pan and fry till sizzling and cooked through, about five minutes. Salt the water generously and add the pasta.
Pour the wine into the sausage pan and let it bubble a little, scraping at the sausage goo stuck to the bottom of the pan. Stir in the chilli flakes and chopped basil. Add a little salt and the mustard, pour in the cream and bring slowly to a simmer. Cook for a minute or two, stirring now and again.
When the pasta is tender, about nine minutes after coming to the boil, drain and tip into the creamy sausage sauce. Serve piping hot, garnished with a few basil leaves.
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