Sausage Asparagus and Mustard Strozzapreti
Sausage Asparagus and Mustard Strozzapreti

Strozzapreti is the perfect pasta for this hearty whole wheat mustard sauce. It’s tossed with asparagus and Italian sausage for a quick and easy weeknight meal.

In this recipe

  • Whole grain mustard is key
  • pasta shapes and cooking times
  • Swaps and Substitutions
  • Storing and reheating leftovers
  • More amazing recipes with mustard

You can never have enough quick-to-prepare pasta dishes in your repertoire. When it comes to pasta, there are so many shape and sauce combinations that it’s impossible to get bored.

Inspiration for your next Italian dinner can come from all sorts of places, like the spice rack on your fridge door. This recipe uses whole grain mustard to create a creamy and flavorful pasta sauce with asparagus, Italian sausage, and strozzapreti, a fun twisted pasta shape.

Whole grain mustard is key

Similar to a stroganoff, this dish has a mustard-flavored cream sauce, but unlike the Russian delicacy, it uses whole grain mustard instead of Dijon mustard for a more subtle flavor.

Wholegrain mustard is made from yellow and brown mustard seeds that are left whole, giving the condiment a speckled appearance. It is relatively mild compared to ground mustard.

Dijon mustard is made from ground brown mustard seeds and is brownish-yellow in color. Because Dijon mustard seeds are ground finer, it has a significantly stronger flavor and smoother texture.

You can use Dijon mustard instead of whole grain mustard; However, reduce the amount to accommodate the more intense flavor. Do not use yellow mustard. It wouldn’t work in this recipe.

For this pasta, I used strozzapreti, a longer version of cavatelli that’s hand-rolled into tight coils that resemble rope. When cooked properly, it has a chewy texture and shape that holds up really well to creamy pasta sauce.

Cook the pasta al dente – just a minute less than the package cooking instructions. As with most Italian pasta dishes, the cooked strozzapreti are added to the pan with the sauce to cook them for about 30 seconds to coat them in the sauce and absorb their flavors. Al dente pasta cooks in the sauce without overcooking or becoming mushy.

Swaps and Substitutions

Part of preparing a perfect meal is knowing when, where, and how to adjust the recipe. Here are some suggested substitutions:

  • Strozzapreti is traditionally hand-rolled, so it can be hard to find in stores. Feel free to use a tubular pasta like penne, ziti, or even fusilli.
  • Spicy Italian sausage adds a kick. For reduced heat, you can use sweet Italian sausage. This recipe also pairs well with ground turkey or chicken, or use sliced ​​baby portobello mushrooms for a veggie version. Season the substitutions with dry Italian seasonings to mimic the flavors you would otherwise get from the sausage.
  • Asparagus adds texture to this dish, but leafy greens like Swiss chard, Tuscan kale, or even spinach are perfect substitutes. Feel free to throw in sweet peas or more mushrooms to increase the veggie content.
  • This mustard and cream sauce is surprisingly versatile. If you have leftovers, try serving it over gnocchi, grilled pork, roasted chicken, grilled asparagus, or roasted cauliflower.

Storing and reheating leftovers

This pasta dish will keep in an airtight container in the refrigerator for 5 to 6 days. It’s great for meal prep or lunch ahead of time, or double the recipe and freeze for a rainy day.

Reheat on the stovetop or in the microwave. Just add a splash of water to fluff up the sauce while it warms up.

More amazing recipes with mustard

  • Baked salmon in honey mustard
  • Roasted broccolini with creamy mustard sauce
  • Chicken breast with mustard cream sauce
  • Panko crusted pork tenderloin with Dijon cream sauce
  • Fried potatoes and asparagus with lemon mustard dressing

Sausage, asparagus and mustard strozzapreti

preparation time
10 mins

cooking time
25 minutes

total time
35 minutes

up to 6 servings


  • sea-salt for pasta water and for seasoning taste

  • 1 lb pencil thin asparagustrimmed and cut into 1 inch pieces

  • 1 lb dry Strozzapreti pasta

  • 2 tablespoon Extra virgin olive oilmore if necessary

  • 1 clove garlicchopped

  • 1 Middle yellow onionrolled

  • 4 ounces infant Portobello mushroomsStems removed and thinly sliced

  • 1 lb spicy Italian sausage linkscut into 1/4 inch pieces

  • 2 cups heavy cream

  • 1/4 Cup chicken broth

  • 1/4 Cup unsalted butter

  • 3 tablespoon full grain Mustard

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/2 tablespoon fresh basilfinely chopped

  • 1/8 teaspoon ground nutmeg

  • 1 teaspoon Lemon peel

  • 1/2 Cup fresh parmesan cheesegrated

  • Fresh ground black pepperPer garnish


  1. Cook pasta:

    Bring a large pot of salted water to a boil. I recommend 1 teaspoon of salt per liter of water. Add strozzapreti and cook al dente according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta. put it aside

  2. In the meantime, sauté the vegetables and the sausage:

    While the pasta is cooking, heat a large skillet over medium-high heat. Add olive oil and garlic and sauté for 1 minute. Add the onions and cook 8 to 10 minutes or until translucent. Add mushrooms and sausages and cook until mushrooms are tender and sausages are brown on both sides, 6 to 8 minutes.

  3. Add asparagus:

    Add the asparagus to the pan and sauté until tender, 1 to 2 minutes. Place the sausage and vegetable mixture in a medium bowl and set aside.

  4. Make the sauce:

    In the same skillet over medium-high heat, add heavy cream, chicken broth, butter, mustard, thyme, oregano, basil, nutmeg, lemon zest, and most of the Parmesan cheese (reserve about 1 tablespoon to sprinkle on top). when serving).

    Cook the sauce until the butter melts and comes to a simmer. Reduce the heat to low. Continue to simmer the sauce, stirring to avoid burning the bottom of the pan, until it thickens slightly, enough to cover the back of a spoon, about 5 minutes.

  5. Finish cooking the pasta:

    Add the strozzapreti, sausage and vegetables to the sauce. Mix everything together until the pasta is completely coated in the sauce. If sauce is too dry, add pasta water as needed for a creamier consistency.

  6. Taste and serve:

    Taste and season with salt. Depending on how salty the sausage is, you may not need additional salt. To serve, sprinkle the pasta with black pepper and the reserved Parmesan.

nutritional information (per serving)
994 calories
66g Fat
70g carbohydrates
32g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!