A quick weeknight dinner where browned sausage meets a sharp mustard cream sauce over pasta. The sausage is already cooked, so you are mostly warming it through and building a sauce around it.

Serves 2. 25 minutes, 15 at the stove.

About 790 calories a serving, 36 g protein, 69 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of salted water to boil for the pasta. While it heats, cut the sausage links into 1/4-inch-thick coins and set them aside.
2. Once the water is at a rolling boil, add the pasta and stir. Cook to the package directions, about 8 to 10 minutes, until just tender.9 min
3. While the pasta cooks, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage coins and cook, stirring occasionally, for 3 to 4 minutes until lightly browned and warmed through, then push the sausage to the edge of the pan.4 min
4. Add 2 tablespoons of butter and the 2 minced garlic cloves to the center of the pan and let them bubble for 30 seconds. Stir in 3 tablespoons of Dijon mustard and 1/2 cup of cream, scraping up any browned bits. Simmer for 1 to 2 minutes, stirring gently to combine with the sausage, until the sauce thickens slightly.2 min
5. Drain the pasta and add it to the skillet. Toss everything together over low heat for 30 seconds to coat the pasta in the sauce. Season with salt and pepper to taste.

Note Swap sour cream for heavy cream if you prefer a tang. Leftovers keep refrigerated for two days; reheat gently on the stovetop with a splash of water. Serve with a simple green salad or roasted vegetables on the side to round out the plate.