This post was a request from one of my husband’s colleagues, who liked the look of his leftovers and asked for the recipe!
And yes, it is an easy, tasty and fast meal. Pregnant me loves efficiency at the moment!
The pasta dish comes from my beloved Taste magazines and I served it with a side of lemony green beans. (For these, all I did was blanch them and then toss them in lemon juice and olive oil.) Also, I think it’s important to use good sausages for this recipe as it really flavours the dish. I used Toulouse sausages which I bought from Farro on Lunn Avenue. You could also throw in some chopped flat leaf parsley at the end too.
Sausage and mustard pasta
a pack of sausages, with the skin removed from them
1 Tbsp olive oil
2 Tbsp Dijon mustard
4 Tbsp creme fraiche
Cook the tagliatelle as instructed on packet, until al dente.
Heat a large frying pan with the olive oil. Pinch nuggets of the sausage meat into the pan and cook for 10 minutes.
Add the Dijon mustard, creme fraiche and a splash of water and stir. Season.
Drain pasta and toss it all together.