Serves: 4 - Time:
This is pretty much the perfect midweek supper dish. Quick, easy and immensely comforting. I make this with the delicious wild boar and garlic sausages which are sold in my local farm shop but choose your favourite banger-the best quality you can afford please. Chestnut flour pasta is a current obsession-it has a bite and nuttiness which is perfect for this dish. This variety is ordered from souschef.co.uk.
Ingredients
- 200g kalettes, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 echalion shallots, peeled and finely chopped
- 6 large sausages, see intro
- 170g button chestnut mushrooms, brushed clean
- 200g dried penne pasta (see intro)
- 2 teaspoons Dijon mustard
- 150ml chicken stock
- 1 tablespoon finely chopped sage leaves
- 100ml double cream
Method
- Blanch the kalettes in lightly salted boiling water for 2 minutes then drain well and set aside. Fill the saucepan with salted water and bring to the boil for the pasta later.
- Heat the oil in a large frying pan or sauté pan and add the shallots. Stir over a low heat for 8-10 minutes until soft. Remove the skins from the sausages and tear the sausagemeat into chunks. Add the chunks to the frying pan and turn the heat up a little. Fry, stirring regularly to brown the sausage pieces evenly, for about 10 minutes until the sausage meat is golden brown and almost cooked through. Stir in the mushrooms and cook for 4-5 minutes.
- At this point start to cook your pasta according to the packet instructions. Stir the mustard, stock and sage into the sausage pan and bring to a simmer. Stir in the cream and kalettes and simmer for 3-4 minutes.
- Drain the pasta when it is cooked and tip into the frying pan. Stir a couple of times and serve immediately.
