I’ve not posted on here for a few weeks, it seems like ages anyway. We all had the cold in what seemed like an illness relay race – thankfully the baby’s first cold didn’t seem to bother him too much, the rest of us were very brave too. The baby’s recently learned to sit up and should be ready for solid foods just in time to join in with Christmas dinner, which will be fun. I’ve started working, extremely part-time, but enough that I feel busy (it’s amazing how time consuming someone so small is when you’re trying to fit anything else in too!) and I’ve even managed to start a bit of regular exercise in a bid to shift the last of the baby weight. We’ve been eating a lot of stews (my older son has discovered a deep love of dumplings) which has been great when I have had the time but sometimes we need something a bit quicker to prepare.
This Nigel Slater sausage and mustard pasta fits the bill perfectly. I saw it mentioned on mumsnet and hunted the recipe down, the only alterations I made were to substitute half-fat creme fraiche for the double cream (otherwise what’s the point of all that exercise?!) and to add some chopped fresh thyme to the sausagemeat. The original recipe suggests conchiglie pasta but we had it with fresh egg tagliatelle and it worked well for us.
2 onions, peeled and sliced
300g fresh egg tagliatelle
4-6 sausages (I used a supermarkets ‘premium’ range which were 85% meat)
About a tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
a dollop of smooth mustard, such as Dijon
a dollop of grainy mustard, such as wholegrain
150ml half fat creme fraiche (half a supermarket small tub)
salt and freshly ground black pepper
Add the oil to a hot, shallow, large pan and fry the onions until they are very, very sweet. They want to be soft, not crisp, so put the lid on so they steam as well as fry, say a good 8-10 minutes. Meanwhile cook the pasta in boiling salted water according to packet instructions.
When the onions are caramelised, skin the sausages, mix through the chopped thyme and then rip the meat into good sized chunks and add to the onions and cook for a few minutes.
Add in the parsley (saving some to sprinkle over at the end) and stir in the mustards. It’s up to you to add as much or as little as you like of each. A tablespoon of each is usually enough.
Stir in the creme fraiche and check the seasoning, adding more mustard if you want. Drain the pasta and add to the pan and toss about till its all coated and mixed. Serve immediately with an extra sprinkling of chopped parsley.