The cold Irish winter months require stodgy dishes like this one. Sausage meat quality can vary drastically, so do seek out ones you like for this recipe. Definitely feel free to opt for shop bought meatballs too if you’re looking to save time. If you want to make this for a special occasion, try replacing the white wine with Marsala for a richer flavour to the sauce.
8 herby sausages
2 tbsp olive oil
Good knob of unsalted butter
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp plain flour
100ml white wine
200ml fresh chicken stock
2 tsp Dijon mustard
100ml soured cream double cream
250g rigatoni, fusilli or penne pasta
300g greens (eg spinach, kale, sprout tops, savoy cabbage), shredded
25g grated Parmesan, and extra to serve
Salt and freshly ground black pepper