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"The mustard cream sauce goes really well with the meaty sausages. Pasta shapes such as penne, conchigliette, fusilli or other shapes that hold sauces well will suit this dish. A scatter of fresh herbs such as basil or chives lifts the cream sauce a little." I found this on www.soyandpepper.com. Sounds delicious and filling for a nice winter meal, but I have yet to try it.
- 340.19 g penne pasta, 2 portions (or other pasta shapes)
- 4 sausages
- 14.79 ml olive oil
- 1 garlic clove, minced
- 2-3 stalk spring onions, sliced into 1 inch sections
- 4-5 mushrooms, thinly sliced
- 7.39 ml coarse grain mustard
- 200 ml single cream
- 2.46 ml salt
- 2.46 ml pepper
- 29.58 ml parmesan cheese (optional)
- 29.58 ml basil leaves (optional)
- Squeeze the sausage meat out of their casings and shape into small meatballs. Heat some oil in a heavy based pan and brown the meatballs all over until just cooked. (Another method, which is what I have done, is to cook the whole sausages on the grill or fry them in a pan until cooked, and then slice them up.) Set aside.
- Cook the pasta in a pot of boiling water until al dente, according to packet instructions.
- While the pasta is cooking, heat the olive oil in a large heavy based pan and add the garlic and spring onions and cook over medium heat for a minute.
- Add the mushrooms and sautee till cooked.
- Add the sausages, mustard and cream and simmer until the sauce is reduced. Season to taste with salt and pepper.
- When the pasta is cooked, drain and add to the mustard cream sauce. Mix well.
- Stir in the parmesan cheese if using.
- Dish up onto plates, scatter over basil leaves and serve immediately.