For ➋3 tbs fruity olive oil
2 onions, peeled, sliced
2 handfuls of small hollow pasta, like conchiglie
4-6 good quality (Italian) sausages (300 g)
1 small handful fresh flat leaf parsley, roughly chopped, plus some extra for serving
1 tbs smooth mustard
1 tbs grainy mustard
30 cl of double cream
salt & freshly ground black pepper
Heat a large pan. Add the oil. Fry the onions until they are sweet and soft, not crisp. With lid on, it will take 8-10 m.
Meanwhile cook the pasta in boiling salted water.
Skin the sausages. Rip the meat into good sized chunks. Add to the onions and cook for a few m.
Add the flat leaf parsley and stir in the mustards.
Stir in the cream. Check the seasoning, adding more mustard if you want.
Drain the pasta. And add to the cream and stir well.
Serve immediately with an extra sprinkling of chopped parsley.
