Sausage, sage & mushroom pasta

Name: Sausage, sage & mushroom pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp olive oil; 2 Waitrose 1 Free Range Pork Sausages; 1 medium onion, finely diced; 5 sage leaves, finely chopped; 125 g chestnut mushrooms, sliced; 150 g dried spaghetti (or penne); 1 tbsp tomato purée; 3 tbsp pouring cream; ½ Finely grated zest of lemon; ¼ 25g pack flat leaf parsley, roughly chopped; Grated pecorino, to serve

This sausage pasta is a taste of autumn. With all the right flavours of a great sausage roll, combined with pasta, the sage gives you some festive notes, while the saltiness of the sausage combines with the mushroom perfectly. A must-try!

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp olive oil
2 Waitrose 1 Free Range Pork Sausages
1 medium onion, finely diced
5 sage leaves, finely chopped
125g chestnut mushrooms, sliced
150g dried spaghetti (or penne)
1 tbsp tomato purée
3 tbsp pouring cream
½ Finely grated zest of lemon
¼ 25g pack flat leaf parsley, roughly chopped
Grated pecorino, to serve

Method

Heat half a tablespoon of oil in a large frying pan over a medium heat. Squeeze the sausage meat from the skins into the pan and fry with the onion and sage – breaking the meat up with a wooden spoon – for 10-12 minutes until nicely golden, the meat juices are clear and there is no pink meat. Tip onto a plate and set aside. Add the remaining oil and mushrooms, season and fry for another 8-10 minutes until golden.
Meanwhile, bring a large pan of salted water to the boil. As soon as you start frying the mushrooms, add the pasta to the water and simmer for 1 minute less than stated on the pack instructions. Before draining, scoop out a mugful of the cooking water.
Once the mushrooms are golden, return the sausage, onion and sage to the pan along with the tomato purée. Stir over the heat for a minute. Turn the heat to low and stir in the cream and lemon zest. Add 75-100ml (5-7 tbsp) of the pasta cooking water and the drained pasta, tossing everything together until coated in a glossy sauce. Stir through the parsley and serve topped with a little ground black pepper and grated pecorino.