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Ingredients

  • 300g rigatoni
  • 450g (herby ones) pork sausages
  • olive oil
  • 1 tsp fennel seeds
  • 200ml white wine
  • 2 tbsp Dijon or grainy mustard
  • ½ lemon, zested
  • 150g half-fat crème fraîche
  • ½ a small bunch parsley, chopped

Method

  • STEP 1

    Cook the rigatoni then drain, saving a tbsp or so of cooking water.

  • STEP 2

    Take the skins off the sausages, break the meat into little pieces and cook in 1 tbsp oil in a hot, non-stick frying pan. Fry all over until golden and crisp, breaking up big bits with a spatula, then add the fennel seeds and cook for a minute.

  • STEP 3

    Pour in the wine, let it bubble up, then stir in the mustard, lemon zest and crème fraîche. Simmer until it’s the consistency of single cream, then toss with the pasta, cooking water and parsley.

Try our other quick and easy pasta recipes here, they're all ready in under 30 minutes.

Sausage Pasta Recipe With Kale and Mustard
Sausage Pasta Recipe With Kale and Mustard

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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