Penne with sausage, mustard & crème fraîche

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olive magazine

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Recipe by olive magazine

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1. Cook the pasta following packet instructions and drain.
2. Take the skins off the sausages, pinch the meat into little pieces and cook in 2 tsp oil in a hot, non-stick frying pan. Fry all over until really golden and crisp, then add the fennel seeds and cook for a minute. Pour in the stock or wine and let it bubble up then stir in the mustard and crème fraîche. Simmer until it's the consistency of single cream then toss with the pasta and parsley and serve.

Per serving

690 kcalories, protein 28.8g, carbohydrate 84.9g, fat 28.5 g, saturated fat 9.9g, fibre 3.2g, salt 2.44 g

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Ingredients

• 200g penne
• 4 herb sausages
• olive oil
• ½ tsp fennel seeds
• 100ml chicken stock or white wine
• 1 tbsp Dijon mustard or grainy mustard
• 4 tbsp half-fat crème fraîche
• ½ a small bunch parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 200g penne
• 4 herb sausages
• olive oil
• ½ tsp fennel seeds
• 100ml chicken stock or white wine
• 1 tbsp Dijon mustard or grainy mustard
• 4 tbsp half-fat crème fraîche
• ½ a small bunch parsley , chopped

Per serving

690 kcalories, protein 28.8g, carbohydrate 84.9g, fat 28.5 g, saturated fat 9.9g, fibre 3.2g, salt 2.44 g

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