Speedy sausage stroganoff tagliatelle

Ingredients

• 20g unsalted butter
• olive oil for drizzling
• 6 pork sausages
• 350g chestnut mushrooms sliced
• 1 tsp sweet smoked paprika
• 300ml soured cream
• ½ tbsp wholegrain mustard
• 150ml beef stock
• 400g dried tagliatelle
• small bunch parsley chopped

Instructions

1. Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
2. Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.