- 400g penne
- 1 tbsp olive or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 454g pack good-quality sausage, cut into chunky pieces
- 250g chunky chestnut mushroom, halved
- 500g pack cherry tomato
- 2 sprigs rosemary, leaves roughly chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- handful flat-leaf parsley, chopped
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Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.
You can use reduced-fat sausages if you want to cut the fat content of this recipe.
Creamy mustard pasta with sausage meatballs
Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.