Sausage and Mushroom Penne in Mustard Cream Sauce

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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