The inspiration for your next Italian dinner sensation can come from all sorts of places, like the condiment shelf of your refrigerator door. This recipe uses whole grain mustard to create a creamy and tangy pasta sauce tossed with asparagus, Italian sausage, and strozzapreti, a fun twisted pasta shape. While the dish does have a hint of spice from the sausage and mustard, it’s balanced by the cream and parmesan cheese. It only uses a handful of ingredients (some you might already have at home) and comes together in under 30 minutes to create a weeknight meal that’s easy to make but has an elegant feel.
Whole Grain Mustard is Key
Similar to a stroganoff, this dish has a cream sauce flavored with mustard, but unlike the Russian delicacy, it uses whole grain mustard instead of Dijon mustard for a more subtle flavor. Whole grain mustard is made with yellow and brown mustard seeds that are left whole, giving the condiment a speckled look. It is relatively mild compared to ground mustards. Dijon mustard is made with ground brown mustard seeds, and it is brownish yellow. Because Dijon mustard seeds are ground more finely, it has a noticeably stronger flavor and a smoother consistency. You can use Dijon mustard instead of whole grain mustard; however, reduce the amount to account for the more intense flavor. Do not use yellow mustard. It would not work in this recipe.
Pasta Shapes and Cooking Times
For this pasta, I used strozzapreti, a longer version of cavatelli that is hand-rolled into tight coils that resemble a rope. When properly cooked, it has a chewy texture and it’s a shape that really holds on to creamy pasta sauce well. Cook the pasta until al dente—just a minute less than what the cooking instructions on the package suggest. As with most Italian pasta dishes, the cooked strozzapreti is added to the skillet with the sauce to cook for an extra 30 seconds or so to coat it with the sauce and absorb its flavors. Al dente pasta finishes cooking in the sauce without becoming overcooked or mushy.
Swaps and Substitutions
Part of making a meal that’s perfect for you is knowing when, where, and how to adjust the recipe. Here are some suggestions for substitutions:
Strozzapreti is traditionally hand-rolled so it might be hard to find in stores. Feel free to use a tubular pasta such as penne, ziti, or even fusilli. Spicy Italian sausage adds a kick. For reduced heat, you can use sweet Italian sausage. This recipe would also work well with a ground turkey or chicken, or use sliced baby portobello mushrooms for a vegetarian version. Season the substitutions with dry Italian seasoning to mimic the flavors you would otherwise get from the sausage. Asparagus adds texture to this dish, but leafy greens like Swiss chard, Tuscan kale, or even spinach are perfect substitutes. Feel free to throw in sweet peas or more mushrooms to up the veggie content. This mustard cream sauce is surprisingly versatile. If you have leftovers, try serving it over gnocchi, grilled pork, roasted chicken, grilled asparagus, or roasted cauliflower.
Storing and Reheating Leftovers
This pasta dish keeps well for five to six days in an airtight container in the fridge. It’s great for meal prep or make-ahead lunches, or even double the recipe and freeze it for a rainy day. Reheat it on the stovetop or in the microwave. Just add a splash of water to loosen the sauce while it reheats.
More Amazing Recipes with Mustard
Honey Mustard Baked Salmon Roasted Broccolini with Creamy Mustard Sauce Chicken Breasts with Mustard Cream Sauce Panko Crusted Pork Tenderloin with Dijon Cream Sauce Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
Cook the sauce until the butter melts and it comes to a simmer. Reduce the heat to low. Continue simmering the sauce, stirring to prevent the bottom of the pan from burning, until it thickens slightly, enough to coat the back of a spoon, about 5 minutes.
