1.5 lbs (about 8) Spicy Italian sausage, meat removed from the casings
3 cloves of garlic, minced or grated
2 tsp olive oil
1 cup dry white wine
1 cup heavy cream
2-3 tbsp Smak Dab Mustard (any flavour would do!)
Pinch of chili flakes
Torn basil, for serving
Kosher salt and pepper, if needed
Directions
Cook the pasta in a large pot of salted boiling water following package instructions.
Meanwhile, heat oil in a large skillet over medium high head. Crumble the sausage meat and cook undisturbed on one side until browned, about 4-5 minutes. Add in garlic and stir, slightly breaking up the meat and cooking another 5 minutes until the meat is fully cooked. (At this point you might need to drain some fat off from the meat)
Add the wine and reduce by half, scrapping up the browned bits from the bottom if any. Add the cream, mustard, chili flakes and simmer for another 3-4 minutes- until the cream is thick and reduce. Season with salt and pepper if needed (the sausage might already be salty enough)
Remove from the heat and add the pasta, tossing to combine. Top with torn basil and freshly ground black pepper. Serve immediately.
