Pasta Dijonaise

By • March 8, 2014 0 Comments

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Pasta Dijonaise

Author Notes: We are lucky enough to have a great butcher close to us whom makes the best italian sausages, I wanted to try something different other than sausage and peppers. So on a very cold night in Florida (yes it gets cold here to 19 degrees!!) I got creative and came up with this recipe. You can use any type of mushrooms or white wine you have on hand. Enjoy!Gotthescoop


Serves 4

  • 2 italian sausages
  • 1 red bell pepper sliced
  • 1 pint mushrooms
  • 1 pound rigatoni or penne
  • 1/2 cup champagne
  • 1/4 to 1/2 cups white wine
  • 2-3 tsp dijon mustard
  • 2-3 tbsp marscapone
  • 1/3 cup Chopped fresh parsley
  1. Put water on for pasta. In skillet, Cook sausage till just tender remove to bowl Add red pepper and remove to bowl Add mushroom sauté till tender remove to bowl Cook pasta till al dente Add little water to Dijon to liquefy  in pan Over slow heat add Marscapone  Add white wine 1/4 to 1/2 cup Over low heat stir. Taste add 1/2 cup champagne. Cook down by half. Turn heat off Chop 1/2 cup fresh flat leaf parsley set aside Drain pasta leaving 1/2 cup pasta water for dijon sauce  Add el dente pasta to Dijon  Fold in sausage, peppers and mushroom to pasta mixture Add parsley. Fold in Enjoy!

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