Italian Sausage Pasta Dijonaise

• 2 italian sausages
• 1 red bell pepper sliced
• 1 pint mushrooms
• 1 pound rigatoni or penne
• 1/2 cup champagne
• 1/4 to 1/2 cups white wine
• 2-3 tsp dijon mustard
• 2-3 tbsp marscapone
• 1/3 cup Chopped fresh parsley

1. Put water on for pasta.
2. In skillet,
3. Cook sausage till just tender remove to bowl
4. Add red pepper and remove to bowl
5. Add mushroom saute till tender remove to bowl
6. Cook pasta till al dente
7. Add little water to Dijon to liquefy in pan
8. Over slow heat add Marscapone
9. Add white wine 1/4 to 1/2 cup
10. Over low heat stir. Taste add 1/2 cup champagne. Cook down by half.
11. Turn heat off
12. Chop 1/2 cup fresh flat leaf parsley set aside
13. Drain pasta leaving 1/2 cup pasta water for dijon sauce
14. Add el dente pasta to Dijon
15. Fold in sausage, peppers and mushroom to pasta mixture
16. Add parsley. Fold in
17. Enjoy!

italian sausages, red bell pepper, mushrooms, rigatoni, champagne, white wine, mustard, marscapone, parsley

Taken from food52.com/recipes/27066-italian-sausage-pasta-dijonaise (may not work)