Fed up with bangers and mash? Introduce your sausages to Italian pasta and French crème fraiche and give them a bit of a continental twist. Creamy pork pasta with lemon, chilli and peas may be as posh as sausages get, but it's still cheap and easy.
Serves 4
Ready in 20 minutes
1. Take the sausages and split the skins, squeezing the meat from each into a hot pan. Pan-fry, breaking up the meat, until golden and crispy in places.
2. Add grated lemon zest, a good squeeze of lemon juice, dried chilli flakes and the tub of half-fat crème fraiche. Bubble away for 1 minute.
3. Cook pasta according to the packet instructions and throw in the peas for the last few minutes. Drain, reserving some of the cooking water.
4. Toss the pasta and peas with the sauce, thinning down with the cooking water as necessary.
5. Serve with lots of freshly grated Parmesan.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments