Thursday, September 17, 2015

Rigatoni with Dijon Mustard Sauce

My home is very gluten friendly. All kinds of pastas, noodles, pizzas, and breads are highly appreciated. And recently, after reading an article that only two percent of population suffers from gluten-related allergies and the rest of us needs gluten in diet as an ingredient that helps to absorb toxins, I feel even less guilty about my love of pasta. It is a kind of food that always brings comfort, is easy to digest, and goes nicely with a glass of wine.

So today another super easy dish--Dijon mustard sauce pasta. But I think that because of the mustard this pasta dish belongs rather to the French than to the Italian cuisine. This pasta came fortunately to my mind last week, when I had 10 minutes and no idea what to make for dinner. In two minutes the smooth and slightly spicy sauce was ready and then the pasta was on the table. My kids enjoyed it a lot.

Rigatoni with Dijon Mustard Sauce

2/3 lb rigatoni pasta,
1 cup heavy cream,
1 yolk from a large egg,
2–3 tbsp of Dijon mustard,
1/4 tsp white pepper,
3 tbsp chopped chives (or spring onion),
1/4 cup freshly grated Parmesan cheese.

1. Cook rigatoni until al dente.
2. In a large pot pour together the cream, egg yolk, Dijon mustard, and white pepper. Mix all the ingredients and bring slowly to boil. Let it simmer for about 2 minutes.

3. Drain pasta and dump into the sauce. Mix well.
4. Transfer to a serving bowl, sprinkle with chives and and Parmesan.

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