Nigel Slater’s Sausage and Mustard Pasta

This is a recipe I do quite frequently at home but, weirdly, I don’t have a photo of it??!  Really, really simple and very tasty.  Don’t be put off by the amount of mustard in here, my children have NEVER commented about it and always ask for seconds!

Ingredients (for Family of 4/5 but very easily adapted for more or less people)

Good Knob of butter (maybe 1 or 2 ozs)
2 or 3 large Onions, sliced
Sausages (I use 6 for a family of 4/5)
2 types of Mustard (I use wholegrain and dijon)
1/2 pint cream
400g Pasta (I use wholegrain fusilli usually)
Fresh Parsley, chopped, divided.

Method

Melt the butter in the 30cm Family Skillet over a low heat.  Add all the onions, sprinkle with salt, stir and cover.  Sweat for at least 10 minutes until onions begin to caramelise.

Bring a pan of salted water to the boil.

Skin the sausages and add small chunks to the onions.  Then add the pasta to the pan of boiling water, cook for the time directed on the pasta packet.

Occasionally stir the sausages and onions.  When sausage is cooked through add a “good dollop” of each mustard (I use a large a Tbps of each) and most of the parsley.

By now the pasta should be cooked – drain it.

Stir the cream into the sausage mixture and add the drained pasta.

Serve garnished with the remaining parsley.

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Filed under Cream, Other, Pans, Pasta, Sausages, Super Quick cooking!

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