This is a shortcut dinner that still feels comforting. Sausages bring depth fast, the sauce stays creamy without fuss, and everything lands on the plate before hunger turns into impatience.
Difficulty
Easy
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
2 portions
Ingredients
Instructions
- Bring a pot of salted water to a boil and cook the tagliatelle until just tender.
- Reserve a small cup of cooking water before draining.
- Slice the sausages into thick rounds.
- Heat butter and olive oil in a wide pan and brown the sausage pieces until golden.
- Add the onion and cook until soft.
- Stir in garlic and smoked paprika and cook briefly.
- Add tomato paste and mustard and mix well.
- Pour in the cream and let the sauce warm gently.
- Add the cooked pasta to the pan.
- Loosen with a splash of pasta water if needed.
- Finish with black pepper and parsley.
- Taste and adjust salt at the end.
Tips
If the sausages are already well seasoned, go easy on the salt until the very end.
Slice the sausages a bit thicker — they stay juicier and give the sauce more texture.
For a deeper flavor without extra work, let the sauce sit off the heat for one minute before adding the pasta.
More ideas: Gnocchi with Turkey and Sun-Dried Tomatoes, Blueberry Puff Pastry Bites, Fried Bananas in Light Batter
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