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Sausage penne with lemon, sage and mushrooms
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350g essential Waitrose penne pasta
1 tbsp essential Waitrose olive oil
8 essential Waitrose british pork sausages
500g essential Waitrose closed cup mushrooms, sliced
1 essential Waitrose lemon, zest and juice
15 sage leaves, finely shredded
2 tbsp reduced fat crème fraîche
1 tsp essential Waitrose dijon mustard
4 tbsp essential Waitrose parmigiano reggiano
1. Cook the pasta according to pack instructions, reserving a cup of the cooking water when you drain it. Meanwhile, pour the oil into a large frying pan over a medium heat. Squeeze the meat from the sausages straight into the pan, breaking it into small pieces with a wooden spoon. Fry for 8 minutes, until the meat is cooked through and golden; set aside on a plate.
2. Tip the mushrooms into the hot pan and fry for 5 minutes until golden. Return the sausage meat to the pan, then add the pasta, a good splash of the reserved water, lemon zest and juice, sage, crème fraîche and mustard.
3. Stir everything together well, scraping up any tasty bits of sausage from the bottom of the pan. Season and serve with a scattering of parmigiano reggiano.
Typical values per serving:
This recipe was first published in January 2012.