Sausage and Mushroom Penne in Mustard Cream Sauce
Megan Ryan
ingredients
- Penne pasta (or other pasta shapes), 2 portions
- 3-4 meaty sausages
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2-3 stalks of spring onions, sliced into 1 inch sections
- 4-5 mushrooms, thinly sliced
- 1 1/2 tsp wholegrain mustard
- 200ml single cream
- Salt and pepper
- 15g grated Parmesan (optional)
- Small handful of basil leaves (optional)
directions
- 1
1. Squeeze the sausage meat out of their casings and shape into small meatballs. Heat some oil in a heavy based pan and brown the meatballs all over until just cooked. (Another method, which is what I have done, is to cook the whole sausages on the grill or fry them in a pan until cooked, and then slice them up.) Set aside.
- 2
2. Cook the pasta in a pot of boiling water until al dente, according to packet instructions. While the pasta is cooking, heat the olive oil in a large heavy based pan and add the garlic and spring onions and cook over medium heat for a minute. Add the mushrooms and saute till cooked. Add the sausages, mustard and cream and simmer until the sauce is reduced. Season to taste with salt and pepper.
Source: Food Gawker
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