Sausage & Pasta with Mustard Sauce
"This recipe is so adaptable, so change the mustard and the sausage to suit your own taste; for example, if you like spicy sausages, why not mix them with a sweeter mustard."
Difficulty
Easy 👌Ingredients
Utensils
knife
Step 1/9
- 2 onions
- knife
Peel and slice the onions.
Step 2/9
- 2 tbsp olive oil
Add the oil (a fruity olive oil works well too) to a shallow, hot pan and fry the onions until the are sweet.. They should be soft, but not crispy, so put a lid on so they steam as well as fry for around 8-10 minutes.
Step 3/9
- 300 g conchiglie
Cook the pasta in boiling salted water according to packet instructions.
Step 4/9
- 8 sausages
When the onions have caramelised, skin the sausages and cut the meat into bite-size chunks (usually about 3 or 4 per sausage). Add them to the onions and cook for a few minutes.
Step 5/9
- 20 g flat-leaf parsley
Chop and add most of the flat-leaf parsley (about a handful). Leave a little left for garnish at the end.
Step 6/9
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
Stir in the mustards. It’s up to you to add as much or as little as you like of each. A tablespoon of each if usually enough.
Step 7/9
- 150 ml double cream
- salt
- pepper
Add the double cream and stir to combine. Check the seasoning. Add more mustard if you want.
Step 8/9
Drain the pasta and add to the pan to combine. Add a tablespoon of pasta water if it’s too thick or you want a more liquid sauce.
Step 9/9
Serve immediately with an extra sprinkling of chopped parsley.