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Cream mustard pasta

Mustard & Parsley Sausage Conchiglie

This recipe was inspired by the humble home cook Nigel Slater, his recipes generally consist of homemade fast food making use of leftover ingredients and easy for anyone to pick up and get going.

I find myself using sausage meat for plenty of recipes because the meat has so much flavour and variety reducing time in the kitchen immediately as a good meat flavour has already been achived. Fast food can also be very good food and this recipe allows for errors as it’s all about how you prefer it, more or less cream for example.

To serve 4

Ingredients

4 tbsp high quality olive oil

2 medium white onions sliced

Hand full coarsely chopped italian flat leaf parsley

8 good quality sausages (of your preference)

1 heaped tbsp Dijon mustard

1 tbsp whole grain mustard

250ml single cream (less if you like)

350g Conchiglie pasta (you could substitute for another type such as penne the mix just works well with conchiglie)

Method:

1. Slice the onion, chop the parseley and squeeze all the sausage meat out of the skins. We chose to break all the sausage meat up into minced pork but if you prefer you could roll the meat into small meatballs.

2. Add oil into a pan and the onions and cook until soft. You want the onions to be sweet and caramelised so it’s best to put a lid on them and steam for about ten minutes.

3. Add in the sausage meat and cook for a few minutes until browning appears clear they are cooked. Whilst the sausages are cooking start the pasta in a separate pan.

4. Now add the chopped parsley to the sausage pan and add in your mustard, give that a good stir.

5. Drain the pasta, and add it to the pan with the pot of cream and stir well the cream will heat through within the residual pasta heat.

6. Plate up, garnish with a sprinkling of parsley if desired and enjoy!

image Bon Apetit!