Smoked Sausage Stroganoff (Korv Stroganof)
Make Rachel Khoo's twist on a classic Swedish comfort food dish, using pasta instead of rice and a rich and creamy sausage Stroganoff sauce. A comforting, easy midweek dinner.
This is another Swedish comfort-food classic, but one you’re unlikely to see served outside of work canteens or someone’s home. It’s usually served with rice, but I like to serve mine with pasta and add a few (elderberry) capers to the sauce for a bit of a kick.
|a knob of butter|
|1||large onion, peeled and finely chopped|
|350g||falukorv or smoked sausage, very finely diced|
|1 tbsp||tomato purée|
|1 tbsp||Dijon mustard|
|sea salt and black pepper|
|400g||tagliatelle or pappardelle|
|2 tbsp||eldercapers or regular capers|
|a handful of finely chopped fresh chives|
Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. 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.
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.
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. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.