Speedy sausage stroganoff tagliatelle

Make this budget-friendly pasta taste luxurious with the addition of soured cream – it makes the sauce extra silky.

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Step 1

Heat the butter and a drizzle of olive oil in a frying pan over a medium-high heat until the butter is 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 5 mins more until starting to brown. Stir in the paprika and cook for another minute before stirring in the soured cream, mustard and stock. Bring the mixture to a simmer and season.

Step 2

Meanwhile, cook the pasta in a large pan of salted water following pack instructions, then drain and toss it with the sauce along with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.