Penne Pasta with Mushroom Sausage and Creamy Dijon Sauce


  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 4 Aidells Portobello Mushroom Sausage links, chopped
  • 1 cup dry white wine
  • 2 tablespoons finely chopped fresh tarragon
  • 2 cups heavy cream
  • 1 tablespoon dijon mustard
  • salt, freshly ground pepper and nutmeg to taste
  • 4 ounces parmesan cheese, grated

Cooking Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al-dente, about 9-10 minutes. Drain, reserving about a cup of the water.
  2. While the pasta cooks, in a large sauté pan over medium heat, add the oil. Add the sausage and sauté until brown, about 3 minutes. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and bring to a simmer. Cook until the liquid has reduced by half, about 8 minutes. Add the tarragon, cream and mustard and continue to simmer until the sauce is slightly thickened, about 5 minutes. Season to taste with salt, pepper and nutmeg.
  3. Toss the pasta in the sauce and divide between 4 warmed plates or pasta bowls. Top with grated cheese.