Ingredients
6 sausages, skins removed
2 cloves of garlic, minced
Salt to season
100ml white wine
1tsp Dijon mustard
250ml chicken stock
Juice of 1 lemon
1tbsp flour
Sun-dried tomatoes, 6 large halves
80ml cream
A bunch of basil (some leaves saved for garnish)
300g Mezze Maniche Rigate Yorkshire Pasta
Parmesan to taste
Step by Step Instructions
Step 1
Over a medium heat, fry the skinless sausages whilst breaking down into small pieces with your wooden spoon, fry until cooked – golden and crisp on the edges.
Step 2
Remove the sausage and set aside, leaving the oils in the pan, still on a medium heat add the garlic, salt, wine, mustard, stock and lemon, stir well and simmer for 1-2 minutes.
Step 3
Add in the flour to thicken and then the tomatoes, cream and stir together.
Step 4
Add the sausage back into the pan along with the basil and stir to coat, leave on a low heat.
Step 5
Cook your Yorkshire pasta to pack instructions in a pan of seasoned water.
Step 6
Into your sausage sauce add your pasta and ½ a cup of pasta water, stirring to combine.
Step 7
For a special finish top with a sprinkling of parmesan and use a blow torch to caramelise.
Step 8
Top with more fresh basil and enjoy
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