Sausage & Pasta with Mustard Sauce

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.