UK Sausage Week Recipe Idea: Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta

Created especially for UK Sausage Week:

Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausage with Tagliatelle creamy pasta.

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Ingredients

Serves 4

• 10 Arthur Pipkins Premium Chicken, Lemon and Tarragon Sausages, skins removed and sliced on an angle into pieces
• 300g fresh tagliatelle pasta
• 50g bacon, smoked streaky or pancetta
• 15ml olive oil
• 1 clove garlic
• 80g Parmesan Reggiano
• 150ml double cream
• 250ml best quality chicken stock
• 1 shallot
• black pepper

Directions

1. In a large frying pan heat the olive oil, add the bacon or pancetta and fry until golden and crisp,then add the shallot and garlic. Continue to cook on a low heat for a further 5-6 minutes or until the onion is soft and pale and most of the liquid from the onion has evaporated.
2. Add the chicken stock and reduce by ¼.
3. Add the cream and the parmesan and reduce again by another ¼.
4. Cook the pasta in slightly salted boiling water as per the instructions on pack.
5. Add the pasta to the frying pan and some of the seasoned cooking water if necessary to help loosen the pasta.
6. Cook the sliced Arthur Pipkins sausages in a frying pan.

To serve

Place in a large serving dish, sprinkle with more parmesan shavings (optional).

Finish with a twist of freshly milled pepper.

Serve with garlic bread or salad.