Mustarolina Recipe
Make Mustarolina Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mustard Sauce
Optional Toppings
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil over high heat. Add salt to the water.
- 2
Cook Pasta
Once the water is boiling, add the fusilli pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside.
Making Mustard Sauce
- 4
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 5
- 6
Add Dijon Mustard
Stir in the Dijon mustard and cook for an additional minute.
- 7
Add Heavy Cream
Pour in the heavy cream, stirring continuously until well combined. Let it simmer for 2-3 minutes.
- 8
Incorporate Parmesan Cheese
Gradually add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
- 9
Season the Sauce
Add black pepper and adjust seasoning to taste. Remove from heat.
Combining Pasta and Sauce
- 10
- 11
Garnish
Sprinkle chopped fresh parsley over the pasta and toss lightly to combine.
Serving
- 12
Plate the Dish
Serve the Mustarolina warm in bowls. Optionally, top with crushed red pepper flakes and extra Parmesan cheese.
