Food - Drink
The Ingredient Nigel Slater Uses To Give Pasta A Creamy, Sharp Flavor
By CYRENA GOURDEAU
Pasta is an easy-to-make dish that’s endlessly versatile, pairing well with almost any kind of topping or sauce you'd like. Some adventurous pasta-lovers add unconventional ingredients, and cook/writer Nigel Slater uses a somewhat spicy condiment dating back to Ancient Egypt to make his pasta dishes stand out.
The ingredient that Nigel Slater uses in his Pasta with Sausage, Basil, and Mustard recipe is, well, mustard. The recipe specifies a "grainy" kind of mustard, or whole-grain mustard, should be used, which adds a sharp flavor and nicely counteracts the heavy flavor of cream since it’s such an acidic condiment.
Whole-grain mustard comes from the Meaux region of France and contains whole grains along with salt, vinegar, and other spices that contribute to its 3.6 pH. Slater states that his Pasta with Sausage, Basil, and Mustard recipe is perfect for a "cool fall or winter evening."