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.
Our beautiful Easter centerpiece bread offers a healthier take on the classic egg- and butter-enriched bread. It’s made completely with white whole-wheat flour and less added sugar (in this case, honey) than many traditional recipes. See more Easter recipes here.