This speedy sausage stroganoff tagliatelle is a rich and creamy pasta dish that’s ready in just 20 minutes. Perfect for busy weeknights, with tender sausage, mushrooms, and a silky sauce.
The recipe appeared in the January 2019 BBC Good Food magazine. We both really like stroganoff dishes...see the links below to the other ones here on Felly Bull...and pork sausages, so it was a no brainer to give this recipe a try!
The end result is delicious...the stroganoff sauce is full of flavour and combined with your favourite pork sausages and tagliatelle, you have a super tasty meal in less than half an hour.
Tip
- Sausage flavours - use your favourite pork sausages, or try different flavours like Cumberland, Italian, smoked or spicy sausage.
- Sauce base - as well as sour cream, you can also use crème fraiche, Greek yogurt or cream cheese as alternatives. For added depth of flavour, try adding white wine or Worcestershire sauce.
- Pasta alternatives - as well as tagliatelle, you can also use pappardelle, fettuccine or penne.
- This speedy sausage stroganoff tagliatelle recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
It’s best fresh, but you can cook the sausage and mushrooms ahead and reheat gently with the sauce and pasta just before serving.
Yes - use reduced-fat sour cream, crème fraîche or fat free Greek yogurt, and lean sausage or turkey sausage.
Try using a dairy-free cream alternative like oat cream or soy-based crème fraiche.
It’s best eaten fresh, but you can freeze the sauce without the pasta, then defrost and stir into cooked pasta later.
Yes - choose a crumbly veggie sausage that browns well, and add extra seasoning to taste.
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How to make this Speedy Sausage Stroganoff Tagliatelle
Ingredients
- 20g unsalted butter
- 2 tsp olive oil
- 6 pork sausages, removed from their skins and cut into quarters
- 400g dried tagliatelle
- cooking salt
- 350g chestnut mushrooms, sliced
- 1 tsp sweet smoked paprika
- 300ml sour cream
- 0.5 tbsp wholegrain mustard
- 150ml beef stock
- salt and freshly ground black pepper
- a small bunch of parsley, chopped
Instructions
- Heat the butter and oil in a large frying pan or skillet over a medium heat until it’s foaming. Add the sausage quarters to the pan and cook for 5 minutes, or until they're golden brown all over.
- Meanwhile, cook the pasta in a large pan of salted water, according to pack instructions.
- Add the mushrooms to the sausages and cook for a further 5 minutes until they’re starting to turn brown. Stir through the paprika and cook for 1 minute, then remove the pan from the heat and stir in the sour cream, mustard and stock. Return the pan to the heat and bring to a simmer, then season to taste.
- When the pasta is cooked, drain it in a colander and then add it to the sauce with half the parsley. Serve in pasta bowls with the remaining parsley sprinkled on top…and some crusty bread on the side to soak up the delicious sauce!
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Speedy Sausage Stroganoff Tagliatelle
Ingredients
- 20 g (0.7 oz) unsalted butter
- 2 tsp olive oil
- 6 pork sausages removed from their skins and cut into quarters
- 400 g (14.1 oz) dried tagliatelle
- cooking salt
- 350 g (12.3 oz) chestnut mushrooms sliced
- 1 tsp sweet smoked paprika
- 300 ml (1 ⅓ cups) sour cream
- 0.5 tbsp wholegrain mustard
- 150 ml (½ cup) beef stock
- salt and freshly ground black pepper
- a small bunch of parsley chopped
Instructions
- Heat the butter and oil in a large frying pan or skillet over a medium heat until it’s foaming. Add the sausage quarters to the pan and cook for 5 minutes, or until they're golden brown all over.
- Meanwhile, cook the pasta in a large pan of salted water, according to pack instructions
- Add the mushrooms to the sausages and cook for a further 5 minutes until they’re starting to turn brown. Stir through the paprika and cook for 1 minute, then remove the pan from the heat and stir in the sour cream, mustard and stock. Return the pan to the heat and bring to a simmer, then season to taste.
- When the pasta is cooked, drain it in a colander and then add it to the sauce with half the parsley. Serve in pasta bowls with the remaining parsley sprinkled on top…and some crusty bread on the side to soak up the delicious sauce!
Notes
- Sausage flavours - use your favourite pork sausages, or try different flavours like Cumberland, Italian, smoked or spicy sausage.
- Sauce base - as well as sour cream, you can also use crème fraiche, Greek yogurt or cream cheese as alternatives. For added depth of flavour, try adding white wine or Worcestershire sauce.
- Pasta alternatives - as well as tagliatelle, you can also use pappardelle, fettuccine or penne.
- This speedy sausage stroganoff tagliatelle recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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