Make this budget-friendly sausage stroganoff tagliatelle for a simple but tasty dinner. It’s on the table in 20 minutes and it might even leave you with some lunchbox leftovers!
PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes
SERVES: 4
INGREDIENTS
- 20g unsalted butter
- olive oil, for drizzling
- 6 pork sausages
- 350g chestnut mushrooms, sliced
- 1 tsp sweet smoked paprika
- 300ml soured cream
- ½ tbsp wholegrain mustard
- 150ml beef stock
- 400g dried tagliatelle
- small bunch parsley, chopped
METHOD
- Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown.
- Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
- Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
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Source: BBC Good Food: Esther Clarke
