Pasta with Italian Sausage and Mustard

Christopher Kimball is a cooking authority and has built quite the brand in Milk Street. While I admire his technical approach, I sometimes find it intimidating, especially when I’m just trying to get supper on the table. That’s why his cookbook Cookish is ideal. The collection of recipes use his expertise as the foundation, but it’s more of the throw-it-in-and-make-it-work style that I like. This pasta came together quickly and was packed with flavor.

In a skillet, brown 1 pound Italian sausage (I used sweet since we’d be getting some spice from the mustard and because I wanted to be sure I could give Finn the leftovers). Add 1 medium red onion (halved and thinly sliced) and 1 tbsp chopped fresh rosemary. Cook until the onion is translucent and then stir in 1/4 c. grainy mustard. Set the pan to the side while you cook up 1 pound of short pasta. Save 1 c. of the pasta water and drain the rest. Add your sausage sauce to the pasta pot along with 1/2 c. fresh chives. Thin with the pasta water and enjoy. Note: the recipe offers an optional ricotta dollop garnish, but I don’t even think it’s necessary. (When do I ever say cheese is unnecessary?!)

Sure, I think of mustard sauce…I just usually think of it as a topping for salmon, not pasta. But this definitely works! The flavors go super well together – it’s like a German beer hall in pasta form. I’m not a red onion person, but when it’s cooked down like this, it definitely works. It’s a strong flavor, but so is whole grain mustard and sometimes strong needs strong. Serve with a salad so you can get some greens in.