It’s quick, it’s hearty, cheap as chips and best of all, it’s a one-pan situation.
2 tbsp olive oil
8 pork sausages
1/4 stick unsalted butter
1 onion, finely sliced
12oz chestnut mushrooms, sliced
1 tbsp English mustard
7fl oz beef stock
10fl oz soured cream
14oz fresh tagliatelle
Small bunch parsley, chopped
Sea salt & ground black pepper
2 tbsp olive oil
8 pork sausages
20g unsalted butter
1 onion, finely sliced
350g chestnut mushrooms, sliced
1 tbsp English mustard
200ml beef stock
300ml soured cream
400g fresh tagliatelle
Small bunch parsley, chopped
Sea salt & ground black pepper