Rachel Khoo's smoked sausage stroganoff - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s smoked sausage stroganoff By You Magazine - July 15, 2018 Smoked sausage stroganoff is a Swedish comfort-food classic – one you’re unlikely to see served outside of work canteens or someone’s home. It’s usually accompanied by rice, but I like mine with pasta and a few capers in the sauce for a bit of a kick. David Loftus SERVES 4 a knob of butter 1 large onion, peeled and finely chopped 350g good quality smoked sausage, very finely diced 1 tbsp tomato purée 1 tbsp dijon mustard 1 tsp paprika 130ml single cream sea salt and black pepper 400g tagliatelle or pappardelle 2 tbsp capers (or try the homemade eldercapers in the book) a handful of finely chopped fresh chives 1. Bring a large pan of salted water to the boil for the tagliatelle or pappardelle. 2. Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste. 3. Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). 4. Drain the pasta, reserving a small mugful (around 80ml) of pasta water. Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately. GET AHEAD The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it. You can also freeze the sauce in an airtight container for up to a month. Cook the pasta fresh and simply add the pasta water (as stated above) just before serving. SAVE 25% ON RACHEL’S NEW BOOK The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved