Friday, May 28, 2010

Pasta and Asparagus in Mustard Sauce

I got the idea for this mustard sauce from a Julia Child's show where she made a simple salad dressing using mustard. After watching, I thought to myself that it probably make sense to tweak her mustard salad dressing to become a pasta sauce by adding some heavy cream. Since I didn't have any heavy cream, I had to use corn starch dissolved in water. Although it still tasted good, I think it would be so much better if I had used heavy cream.

1 package of dry Penne pasta
1 bunch of asparagus, cut into 1.5-inch sections
2 shallots, finely minced
2 cloves garlic, finely minced
3 links of sausage, sliced
1/2 cup pitted French black olives, cut in halves
1/2 cup of dry white wine or Vermouth
2 green onions, chopped
2 tablespoons Dijon mustard
2 tablespoons of corn starch dissolved in 3/4 cup of water
(or 3/4 cup heavy cream)
salt & pepper

  • Cook the Penne pasta according to the package's direction.
  • Two minutes before the pasta is cooked, add in the asparagus into the boiling water.
  • Drain well and rinse over cold water.
  • In a large pan, saute the minced shallot and garlic with olive oil until fragrant.
  • Add in the sausage and cook for 2-3 minutes.
  • Add in the black olive and the dry white wine and cook for another 3 minutes until the alcohol is cooked through.
  • Mix the mustard and the corn starch solution (or the heavy cream) in a small bowl and add it to the pan, cook until it boils again.
  • Return the pasta and asparagus to the pan and add in the chopped green onion.
  • Adjust seasoning with salt and pepper.

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