Basil is Green


Tomorrow is St. Patrick’s Day.  ‘

I just searched my closet…I haven’t a green piece of clothing in my closet, in my dresser, in my hamper, on my floor…

Please don’t pinch me…I bruise like a tomato.  And why the pinching?  I would never pinch you…unless you were just sitting there, minding your own business…then I might pinch the back of your arm (tricep region) for no good reason at all…just to make you jump.  I have an evil streak…it is true.

Truth be told…One of my best St. Patrick’s Days was spent in a blue sweatshirt.  While I felt like an oddball (at first) it just gave me more reason to keep a green beer in my hand at all times 🙂  And green beer…I wish it was more than just green food coloring.

And on matters of food…

I forgot to bake a cake with Guinness.  I didn’t make any cornbeef something or other…There is no cabbage to be had here.  I didn’t even use a shot of whiskey in one dish.  And Baileys…still sitting on my counter.  Yikes!

But in my defense…I don’t need a holiday to put Irish something or other into my dishes.  Brownies made with Baileys…out of this world.  Pot roast made with Guinness….bonkers good.  And Irish coffee….spend a weekend morning with my dad, and you will have your fill.

So if you want a recipe for something festive and Irishy – check out….

Brown Eyed Baker

Recipe Girl

Pass the Sushi

Joy the Baker

Oh and me…  I did make these once.

But if you want some pasta…tossed in a creamy mustardy sauce with sausage and basil…keep reading.  Basil is green…totally counts for a St. Patrick’s Day meal.  Do Italians celebrate St. Patrick’s Day or is it just us and Ireland…or is it just us?

Any who…

Happy St. Patrick’s Day…stay safe, enjoy a green beer or two, and please…please, keep the festive green clothing classy…

Creamy Mustard, Sausage, and Basil Pasta

Servings 4

Adapted from Food and Wine


  • 2 Cloves Garlic Minced
  • 1 lb Penne Pasta
  • 1 Tablespoon Olive Oil
  • 1 lb Mild Italian Sausage
  • 3/4 to 1 Cup Dry White Wine (Pinot Grigio)
  • 3/4 Cup Half  and Half
  • 3 Tablespoons Grainy Mustard
  • Pinch Crushed Red Pepper
  • 1 Cup Basil, thinly sliced

Bring a large pot of salted water to a boil.  Add pasta and cook until al dente (about 8 minutes).  Drain.

Meanwhile, in a large dutch oven/deep skillet heat olive oil over medium heat.  Add minced garlic and saute for about 1-2 minutes.  Do not brown.  If it begins to brown, reduce heat.  Add sausage and brown for about 5-7 minutes.  Break up the sausage as it cooks.

Once sausage is cooked through and browned on all sides, add wine and bring to a simmer.  Scrape up the browned tidbits on the bottom of the pan (where the flavor is).  Simmer until the liquid is reduced by half (about 5 minutes).

Stir in half and half, mustard, and crushed red pepper.  Bring to a simmer and cook for about 2 minutes…it will thicken slightly.  Remove from heat and toss in pasta and sliced basil.  Toss to coat.  Serve immediately.

Best served with crusty toasted bread and a nice glass of wine.


Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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