Sausage and Mushroom Penne in Mustard Cream Sauce

I remember the first time I made a mustard cream sauce. It was a chilly autumn evening, and the air was thick with the scent of woodsmoke. I was attempting a fancy dinner party for some friends, and the main course was a disaster in the making. The sauce, however, was a revelation. That tangy, rich, and comforting flavor profile saved the meal, and ever since, mustard cream sauce has been a staple in my kitchen, especially paired with hearty pasta and savory sausages. It’s a dish that speaks of warmth, friendship, and the joy of creating something delicious from simple ingredients.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2
• Dietary Type: Not specified

Ingredients

• 12 ounces penne pasta (or other pasta shapes)
• 4 sausages
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2-3 spring onions, sliced into 1-inch sections
• 4-5 mushrooms, thinly sliced
• 1 1/2 teaspoons coarse grain mustard
• 200 ml single cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parmesan cheese (optional)
• 2 tablespoons basil leaves (optional)

Equipment Needed

• Large pot
• Heavy-based pan
• Knife
• Cutting board
• Grill or frying pan (optional, for sausages)

Instructions

1. Begin by preparing the sausages. You have two options: either squeeze the sausage meat out of their casings and shape it into small meatballs, or cook the whole sausages on the grill or in a frying pan until cooked through. If making meatballs, heat some oil in a heavy-based pan and brown the meatballs all over until just cooked. If using whole sausages, grill or fry them until cooked, then slice them up. Set the cooked sausages aside.

2. While the sausages are cooking, bring a large pot of water to a boil. Add the penne pasta and cook until al dente, following the package instructions. This usually takes around 8-10 minutes, but always check for doneness.

3. While the pasta is cooking, prepare the sauce. Heat the olive oil in a large, heavy-based pan over medium heat. Add the minced garlic and sliced spring onions and cook for about a minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.

4. Add the thinly sliced mushrooms to the pan and sauté them until they are cooked and softened. This usually takes about 5-7 minutes. The mushrooms will release their moisture as they cook, so continue to sauté until the liquid has evaporated.

5. Add the cooked sausages to the pan with the mushrooms. Stir in the coarse grain mustard and single cream. Reduce the heat to low and simmer the sauce until it thickens slightly, about 5-7 minutes. This allows the flavors to meld together and the sauce to reach the perfect consistency.

6. Season the sauce to taste with salt and pepper. Start with the specified amounts and adjust as needed, keeping in mind that the sausages may already be quite salty.

7. Once the pasta is cooked al dente, drain it well. Add the drained pasta to the pan with the mustard cream sauce. Mix well to ensure that the pasta is evenly coated with the sauce.

8. If using, stir in the parmesan cheese. This adds a lovely richness and salty tang to the dish.

9. Dish the Sausage and Mushroom Penne into plates. If desired, scatter fresh basil leaves over the top for a pop of color and freshness. Serve immediately.

Expert Tips & Tricks

• Sausage Selection: Experiment with different types of sausages to find your favorite flavor combination. Italian sausage, chorizo, or even chicken sausage would all work well in this dish.
• Mushroom Variety: Use a mix of different mushrooms for a more complex flavor. Cremini, shiitake, or oyster mushrooms would all be delicious additions.
• Make-Ahead Option: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it before adding the cooked pasta.
• Sauce Consistency: If the sauce is too thick, add a splash of pasta water to thin it out. If it’s too thin, continue to simmer it until it reaches the desired consistency.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little extra heat.

Serving & Storage Suggestions

Serve the Sausage and Mushroom Penne immediately while it’s hot and the sauce is creamy. Garnish with fresh basil leaves and a sprinkle of parmesan cheese, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a pan over low heat, adding a splash of cream or milk if needed to loosen the sauce. You can also microwave it, but be careful not to overcook the pasta. Freezing is not recommended as the cream sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1212.8 kcal	N/A
Calories from Fat	528 g	44%
Total Fat	58.7 g	90%
Saturated Fat	22.9 g	114%
Cholesterol	144 mg	48%
Sodium	1341.8 mg	55%
Total Carbohydrate	141.8 g	47%
Dietary Fiber	19.6 g	78%
Sugars	1.1 g	4%
Protein	33.7 g	67%

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the sausages with vegetarian sausage or add more mushrooms and vegetables such as bell peppers or zucchini.
• Gluten-Free: Use gluten-free penne pasta to make this dish suitable for those with gluten sensitivities.
• Dairy-Free: Replace the single cream with coconut cream or another dairy-free alternative. Omit the parmesan cheese or use a vegan parmesan substitute.
• Spicy Version: Add a pinch of red pepper flakes to the sauce or use spicy Italian sausage.
• Seasonal Variation: In the fall, add some roasted butternut squash or pumpkin to the sauce for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh basil?
A: Yes, you can substitute dried basil for fresh, but use about half the amount as dried herbs have a more concentrated flavor.

Q: Can I make this dish ahead of time?
A: Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it before adding the cooked pasta.

Q: What kind of mustard is best for this recipe?
A: Coarse grain mustard adds a lovely texture and flavor to the sauce, but you can also use Dijon mustard if you prefer a smoother sauce.

Q: Can I freeze this dish?
A: Freezing is not recommended as the cream sauce may separate upon thawing.

Q: What can I add to the sauce to make it richer?
A: A dollop of mascarpone cheese or a knob of butter can be added to the sauce at the end for extra richness.

Final Thoughts

This Sausage and Mushroom Penne in Mustard Cream Sauce is a comforting and flavorful dish that’s perfect for a weeknight meal or a cozy weekend dinner. Don’t be afraid to experiment with different types of sausages, mushrooms, and herbs to create your own unique version. I encourage you to try this recipe and share your feedback – I’d love to hear how it turns out! This dish pairs beautifully with a crisp green salad and a glass of dry white wine.