Penne Pasta with Mushroom Sausage and Creamy Dijon Sauce

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INGREDIENTS

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.