Speedy Sausage Stroganoff Tagliatelle
, 25 min
Pork sausage and mushroom stroganoff tossed with tagliatelle; soured cream sauce finished with mustard and paprika.
| prepBring a large pan of salted water to a boil for pasta | ||||
| 20 g unsalted butter | Heat butter & oil, cook sausage 5–8 min | Add mushrooms, cook 5 min until brown | Stir in paprika 1 min, then cream, mustard & stock; simmer | Toss pasta & half parsley into sauce, serve with remaining parsley |
| olive oil for drizzling | ||||
| 6 pork sausages | ||||
| 350 g chestnut mushrooms, sliced | ||||
| 1 tsp sweet smoked paprika | ||||
| 300 ml soured cream | ||||
| ½ tbsp wholegrain mustard | ||||
| 150 ml beef stock | ||||
| 400 g dried tagliatelle | Cook tagliatelle according to pack instructions | |||
| small bunch parsley, chopped (divided) | ||||
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