For dinner this past Thursday, after the slip for pre-cooked/vacuum-sealed/frozen/sous-vided Italian sausage was drawn from the lottery jar, I reached into the clippings of my pasta recipe notebook and drew forth an easy one: sausage, basil, and mustard pasta shells. It comes together quickly and satisfies readily.
"Pasta with Sausage, Basil, and Mustard," by Nigel Slater and published in Food & Wine, September 2002.
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