Sausage, sage and sprout pasta
https://www.coop.co.uk/recipes/sausage-sage-and-sprout-pasta
This is a great way to enjoy the last of the seasonal sprouts, with British bangers
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 70g
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Ingredients
- 300g Co-op fusilli pasta
- 200g Co-op peeled Brussels sprouts, finely shredded
- 454g pack Co-op British Butcher’s Choice pork sausages
- 3 tsp Co-op olive oil
- 2 garlic cloves, sliced
- 1 tbsp chopped sage or 2 tsp dried
- 150ml Co-op reduced fat crème fraîche
- 1 tbsp Co-op wholegrain mustard
- 35g Co-op Parmigiano Reggiano, grated
Method
- Cook the pasta according to the pack instructions, adding the sprouts for the final 2 mins of cooking
- Meanwhile, squeeze the sausagemeat out of the skins and shape into small, rough balls
- Heat 2 tsp of the oil in a nonstick pan and fry the sausage balls for 5-6 mins, until cooked through and starting to crisp
- Tip onto a plate
- Add the rest of the olive oil to the pan and cook the garlic and sage gently for 2-3 mins. Stir in half the crème fraîche and the mustard
- Use a jug to scoop 150ml of water from the pasta pan and add to the crème fraîche mixture#
- Simmer for 3 mins, stirring constantly, then turn off the heat and stir in the remaining crème fraîche with the grated cheese
- When the pasta and sprouts are cooked, drain, then add to the sauce, along with the cooked sausage balls
- Toss everything together then serve
