Put mustard in your rigatoni and never look back.
and let it simmer until it reduced by half, scraping up any browned bits along the way. The next steps happened pretty quickly, pouring in the cream, mustard, and crushed red pepper. I’d been worried about the sauce thickening up, but it came together easily, a pale gold studded with dark brown mustard grains. Voilà—I removed the skillet from the heat, tossed the pasta and the basil in, and got ready to serve.
When I say this pasta was completely, ridiculously irresistible, I’m not exaggerating. We took one bite, and the love was instantaneous—wide eyes, enthusiastic nods, near silence as we grabbed another bite, and another. There was something so unique about the flavor, a mix of savory from the sausage, sharpness from the mustard, sweetness and acidity from the wine, heat from the crushed pepper, and a freshness from the basil.
I’m not sure what I initially expected “mustard pasta” to taste like. Starchy bites of Dijon? A combination similar to sausage and peppers, which I was used to eating with mustard? It’s neither, and it’s absolutely wonderful—so tasty that it’s since become a regular in our dinner rotations, something we make at least once a month, if not every other.
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