Sausage and Mushroom Penne in Mustard Cream Sauce

Ingredients

• 12 ounces penne pasta, 2 portions (or other pasta shapes)
• 4 sausages
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2-3 stalks spring onions, sliced into 1 inch sections
• 4-5 mushrooms, thinly sliced
• 1 1/2 teaspoons coarse grain mustard
• 200 ml single cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parmesan cheese (optional)
• 2 tablespoons basil leaves (optional)

Directions

1. 1

   Squeeze the sausage meat out of their casings and shape into small meatballs. Heat some oil in a heavy based pan and brown the meatballs all over until just cooked. (Another method, which is what I have done, is to cook the whole sausages on the grill or fry them in a pan until cooked, and then slice them up.) Set aside.

2. 2

   Cook the pasta in a pot of boiling water until al dente, according to packet instructions.

3. 3

   While the pasta is cooking, heat the olive oil in a large heavy based pan and add the garlic and spring onions and cook over medium heat for a minute.

4. 4

   Add the mushrooms and sautee till cooked.

5. 5

   Add the sausages, mustard and cream and simmer until the sauce is reduced. Season to taste with salt and pepper.

6. 6

   When the pasta is cooked, drain and add to the mustard cream sauce. Mix well.

7. 7

   Stir in the parmesan cheese if using.

8. 8

   Dish up onto plates, scatter over basil leaves and serve immediately.