1Boil water and while the water starts to heat up, remove the sausage from it’s outer casings – cut the ends off the sausage and squeeze out the meat. Chop the meat into smaller pieces, heat the olive oil in a large sauce pan and fry the sausage until it’s browned. Add the pasta to boiling water with a pinch of salt. Then add the tomatoes to the saucepan with the red wine.
2Remove the mustard leaves from the stems, and add a handful until it wilts, then continue to add handfuls until it is all incorporated.
3Then add the sugar, salt and pepper. Finally stir in the cream and remove from heat. Cook the pasta until it’s Al dente (depends on the type of pasta, but not completely soft) and drain, then spoon the sauce on top of the pasta. Serve with freshly grated Parmesan.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Our basic muffin bumps up the fiber and protein with whole-wheat flour, wheat bran, and yogurt so you’ll stay fueled throughout the morning. Add any combo of nuts, fruit, grated vegetables, or warm spices like nutmeg and cinnamon.