pasta primo

A comforting bowl pasta is one of the nation’s favourite midweek suppers. Whether you’re serving family or friends, these classic recipes from the Good Food archives will leave them smiling

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Speedy sausage stroganoff tagliatelle

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

SERVES 4 PREP 5 mins COOK 15 mins EASY

20g unsalted butter olive oil, for drizzling

6 pork sausages

350g chestnut mushrooms, sliced

1 tsp sweet smoked paprika

300ml soured cream

½ tbsp wholegrain mustard

150ml beef stock

400g dried tagliatelle small bunch of parsley, chopped

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.

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.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 826 kcals • fat 42g • saturates 20g • carbs 80g • sugars 7g • fibre 10g • protein 27g •salt 1.2g

Lemony tuna, tomato & caper one-pot pasta