This speedy sausage stroganoff tagliatelle 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
- This speedy sausage stroganoff tagliatelle recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 20g unsalted butter
- 2 tsp olive oil
- 6 pork sausages, removed from their skins and cut into quarters
- 350g chestnut mushrooms, sliced
- 1 tsp sweet smoked paprika
- 300ml soured cream (I use reduced fat)
- 0.5 tbsp wholegrain mustard
- 150ml beef stock
- salt and freshly ground black pepper
- 400g dried tagliatelle
- a small bunch of parsley, chopped
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Instructions
- Heat the butter and oil in a large frying pan over a medium to high heat until it’s foaming. Add the sausage quarters to the pan. Cook for 5 to 8 minutes or until 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 before stirring in the soured cream, mustard and stock. Bring to a simmer and 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 deep 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
- 20g unsalted butter
- 2 tsp olive oil
- 6 pork sausages removed from their skins and cut into quarters
- 350g chestnut mushrooms sliced
- 1 tsp sweet smoked paprika
- 300ml soured cream (I use reduced fat)
- 0.5 tbsp wholegrain mustard
- 150ml beef stock
- salt and freshly ground black pepper
- 400g dried tagliatelle
- a small bunch of parsley chopped
Instructions
- Heat the butter and oil in a large frying pan over a medium to high heat until it’s foaming. Add the sausage quarters to the pan. Cook for 5 to 8 minutes or until 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 before stirring in the soured cream, mustard and stock. Bring to a simmer and 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 deep bowls with the remaining parsley sprinkled on top…and some crusty bread on the side to soak up the delicious sauce!
Notes
- This speedy sausage stroganoff tagliatelle recipe is easily adapted if you’re cooking for less or more people.
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