Speedy sausage stroganoff tagliatelle

• unsalted butter↗20g g
• olive oil↗

  for drizzling

• pork sausages↗6
• chestnut mushrooms↗350g g

  sliced

• sweet smoked paprika↗1 tsp tsp
• soured cream↗300ml ml
• wholegrain mustard↗½ tbsp tbsp
• beef stock↗150ml ml
• dried tagliatelle↗400g g
• parsley↗small bunch

  chopped

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Meanwhile, 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.