Make it different
Creamy sausage & mushroom
tagliatelle for 4
Make the sausage and mushroom filling
up to the end of Step 2.
Meanwhile, cook 400g tagliatelle
following pack instructions. Drain the
pasta, reserving a cup of pasta water.
Tip the pasta onto the sausage sauce
and stir to coat, adding a little extra
water if it looks dry.
Sprinkle with a little grated
Parmesan and chopped parsley.
Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.