Rachel Khoo: smoked sausage stroganoff recipe

SERVES 4

Ingredients
*A knob of butter
*1 large onion, peeled and finely chopped
*350g falukory or 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 eldercapers (see page 287) or regular capers
*A handful of finely chopped fresh chives

Method

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.

3. Add the tomato puree, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

4. Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small mugful (around 80ml) of pasta water.

5. Add the mug of pasta water to the sausage sauce. Stir in with the capers and take off the heat.

6. Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

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The Little Swedish Kitchen by Rachel Khoo is published by Michael Joseph, £20