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It’s quick, it’s hearty, cheap as chips and best of all, it’s a one-pan situation.
Heat the oil in a frying pan over a high heat. Squeeze large chunks of the sausage meat out of the skins and fry in the pan, turning occasionally, for 5-8 mins until golden brown. Remove from the pan and set aside.
Add the butter to the pan and once it has come back up to temperature, add the mushrooms, onions and some seasoning
Cook for about 5-10 minutes until softening and starting to brown. Add back in the sausage meat alongside the mustard, stock and sour cream. Bring to a simmer and cook for about 10 minutes.
Place pasta in a large pot of salted water and cook according to pack instructions. Once cooked, add to the sauce along with half the parsley and stir to combine.
Serve in bowls with the remaining parsley sprinkled on top.
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