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Sausage & Pasta with Mustard Sauce

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“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 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
sausages
2 tbsp olive oil
onions
300 g conchiglie
20 g flat-leaf parsley
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
150 ml double cream
salt
pepper

Utensils

  • knife
  • Step 1/9

    • 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

    • 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.

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