Sausage and Pea Pasta

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Step 1.

Slice up the runner beans into 2cm pieces.

Step 2.

Squeeze your sausages out of their skins straight into a large pan with a small glug of oil. Brown on a gentle heat, breaking up the meat as you go, for about 10 mins.

Step 3.

Put your pasta in a pot of heavily-salted boiling water and cook according to the package instructions.

Step 4.

Add the chill flakes, peas and runner beans to the sausage mix, cooking for about 30 seconds. Scoop out 4 tablespoons of this mix and set aside in a separate bowl.

Step 5.

Add 200ml of pasta cooking water to that pan along with the mascarpone and parmesan. Mix well to form a sauce.

Step 6.

Toss in your pasta and mix well, adding more pasta water if necessary. Season with more parmesan, salt and pepper to taste.

Step 7.

Top with a final shaving of parmesan and the cooked sausage and runner bean mixture you reserved earlier. Give it a good crack of black pepper and enjoy.

Use asparagus instead of runner beans when they come back into season.

150g Runner Beans
400g Sausages
A Pinch Of Chilli Flakes
100g Peas
150g Mascarpone
500g Pasta
100g Parmesan
Olive Oil