Meals and Courses

Creamy Mustard and Sausage Pasta

cook 20 mins
  • 2 tablespoons olive oil
  • 6 pork sausages
  • 1 onion, thickly sliced
  • 2 teaspoons wholegrain mustard
  • 150 ml (1/4 pint) hot vegetable or chicken stock
  • 75 g (3 oz) crème fraîche
  • juice and grated rind of 1/2 lemon
  • 400 g (13 oz) chifferi pasta
  • salt
  • chopped flat-leaf parsley, to garnish
  • Brush a little oil over each sausage, then cook under a preheated medium grill for 15 minutes or until golden and cooked through. Cool slightly, then cut into bite-sized pieces.
  • Meanwhile, heat the remaining oil in a pan, add the onion and cook for 10 minutes until softened. Stir in the mustard and stock and simmer for 5 minutes, then stir in the crème fraîche and lemon juice and most of the rind.
  • While the sausages and sauce are cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sausages and sauce, adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and serve sprinkled with the parsley and the remaining lemon rind.
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