Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare
Prep:5 mins
Serves 4
20g unsalted butterolive oil, for drizzling6 pork sausages350g chestnut mushrooms, sliced1 tsp sweet smoked paprika300ml soured cream½ tbsp wholegrain mustard150ml beef stock400g dried tagliatellesmall bunch parsley, chopped
STEP 1Heat 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.STEP 2Meanwhile, 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.
