Pasta with Sausages, Onions and Mustard

Serves 4

  • 450g (1lb) sausages
  • 2 large onions
  • 4 tomatoes
  • 2 tablespoons grain mustard
  • 450g (1lb) pasta
  • 275ml (half pint) chicken or vegetable stock
  • Salt and freshly ground black pepper
  • A tea cup of frozen peas (optional)
  • Oil

 

Bring a large pan of water to the boil and throw in the pasta with a big pinch of salt. Cook until it is firm but tender. Meanwhile, cut the sausages into about 4 slices. Heat 2 tablespoons of oil in a large pan over a medium to high heat. Add the chopped sausages and cook until they just start to brown. Peel and cut the onions into rings then add to the pan with the sausages. Continue cooking for about 10 minutes, stirring to prevent the bottom of the pan from burning. By this stage the onions will have caramelised and turned golden. Add three-quarters of the stock, roughly chopped up tomatoes and frozen peas if using. Bring to the boil and cook until the sauce thickens. Stir in the mustard and add the cooked, drained pasta and add the rest of the stock if too dry. Taste for seasoning, adding salt and pepper if needed and serve.