Sausage, mushroom & tomato pasta

Contains pork – recipe is for non-Muslims only
An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Prep:10 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 681
fat 27g
saturates 7g
carbs 86g
sugars 8g
fibre 5g
protein 29g
salt 1.52g

Ingredients

400g penne
1 tbsp olive or sunflower oil
454g pack good-quality sausages, cut into chunky pieces
250g chunky chestnut mushrooms, halved
500g pack cherry tomatoes
2 sprigs rosemary, leaves roughly chopped
handful flat-leaf parsley, chopped

Tip

Lower fat
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.

Method

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.