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!

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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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.