Penne with mushroom sausage and creamy dijon sauce
From Aidells via Half Assed Kitchen
1 pound penne pasta
2 Tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, finely chopped
4 links Aidells Portabello Mushroom sausage (probably any variety or brand would work)
1 cup dry white wine
2 Tablespoons finely chopped fresh tarragon (we used 2 teaspoons dried)
2 cups heavy cream (we used 1 cup of Silk creamer)
1 Tablespoon dijon mustard
Salt, freshly ground black pepper and nutmeg to taste
Parmesan cheese, grated
Cook pasta until al dente, drain.
Over medium heat, add the oil and sausage. Sauté until browned. Add the onion and garlic and cook until translucent. Add wine and bring to a simmer. Cook until the liquid is reduced by half (about 8 minutes). Add tarragon, cream and mustard and continue to simmer until the sauce is slightly thickened (about 5 minutes).
Season to taste with salt, pepper and nutmeg. Toss the pasta with sauce and serve with grated cheese.