Merguez Sausage and Mushroom Pasta

Charmaine Lu -

  • 400g fresh tagliatelle
  • 8 tbsp olive oil
  • 1 sliced onion
  • 4 merguez sausages or similar, chopped
  • 2 handfuls of brown mushrooms, sliced
  • 1 handful of pine nuts
  • 1 red chilli
  • 100g grated parmesan
  • Cook the tagliatelle in boiling salted water until al dente. Meanwhile, heat the olive oil in a pan and fry the onion and chopped sausages until golden and cooked through.
  • Stir in the mushrooms, pine nuts and chilli, and season liberally. Cook for about 3 minutes, then add the drained pasta and mix well. Serve immediately with plenty of grated parmesan on top.
20 mins
4 serving