Quick & Easy: Sausage Fusilli Pasta with Mushrooms & Mustard Sauce

I bought some really nice Lincolnshire sausages from Aldi the other day (with black pepper and sage, yum! Really surprised at the quality) and wasn’t sure what to make with them. Today, inspired by a recipe from Mr Jamie Oliver’s 15 Minute Meal series (having watched it on an empty stomach!), I came up with this recipe and cooked it in well under 15 minutes.

I’m actually very proud of it, because even though pasta is essentially an Italian dish, this pasta can’t be more British and it tastes absolutely delicious. I’m having some for dinner now actually as I’m typing this!
So if you want to try it…

After sourcing the ingredients listed below… Get a saucepan and a frying pan out on the hob (medium heat), boil the kettle, chopping board and chef knife ready for cooking.

SERVES 3-4

Ingredients

  • 250 g wholewheat fusilli pasta (could use ordinary)
  • 6 Lincolnshire sausages, chopped (use any type of sausage you like)
  • 1 tbsp vegetable oil (usually rapeseed)
  • 1 yellow pepper, finely diced (yellow tastes the best in this dish)
  • 300 g chestnut mushrooms (or any other type you like)
  • 1 herbs stockpot (optional)
  • 2 tbsp apple cider vinegar
  • 1 tsp mustard powder
  • 1 tsp English mustard
  • 1 tbsp fresh thyme, rosemary, sage – finely chopped (use 1/4 tsp each if using dried)
  • 2 tbsp double cream or yogurt (optional)
  • 1/2 tsp freshly ground black pepper

Method

  1. Fill the saucepan with water, add salt and cook the pasta as per instructions  (usually 10-12 minutes).
  2. While pasta is cooking, heat the oil in the frying pan and fry the sausage slices for 4 minutes until nicely browned.
  3. Add the peppers to the the pan and cook for 2 minutes.
  4. Add the mushrooms and stir, cook for another 2 minutes.
  5. Add a small ladle of pasta water to the pan to deglaze. then add the stockpot, cider vinegar and Mustard powder. Stir well and cook till thickend slightly.
  6. Add the mustard and the herbs, mix well. If using any cream or yogurt, add it now and stir well to mix.
  7. Drain the pasta, save some of the pasta water. Add the pasta to the pan and mix with the sauce. Add a couple of tablespoons of pasta water if needed to loosen the sauce. Serve with freshly ground black pepper.

Note: I don’t recommend using salt in this recipe other than for the pasta as the sausage and the stockpot are quite salty.

Enjoy your meal! 😉

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