Speedy Sausage Stroganoff Tagliatelle
Serves 4
Prep Time 5 mins
Cooking 15 mins
Level low
Ingredients
- 20g unsalted butter
- olive oil, for drizzling
- 6 pork sausages
- 350g Mayor sliced mushrooms
- 1 tsp sweet smoked paprika
- 300ml soured cream
- ½ tbsp Mayor mustard
- 150ml Pinto’s Pride beef stock
- 400g dried tagliatelle
- small bunch parsley, chopped
Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor 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, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste. 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.
