Jono & Jules do food & wine

A delicious pasta dish for when you’re short on time.

Wine Suggestion: Despite this being a very Italian inspired dish our match was the t’Air d’Oc Syrah made by Domaine Gayda in the Languedoc. Coming from the foothills of the Pyrenees this has a wonderful balance of black fruits and a fresh peppery twist which allowed the wine to hold its own with the richness of the dish and then cut through and balance the lemony creaminess.

Rigatoni with sausage, lemon & mustard – serves 4

• 300g rigatoni
• 450g herby pork sausages
• olive oil
• 1 tsp fennel seeds
• 200ml white wine
• 2 tbsp wholegrain mustard
• ½ lemon, zested
• 150g crème fraîche
• a small handful of parsley, chopped

Cook the pasta then drain but save a little pasta water.

Remove the skins from the sausages, break the meat into little pieces and cook in 1 tbsp of oil in a non-stick frying pan. Fry until golden and crisp, then add the fennel seeds and cook for a minute.

Pour in the wine and let it bubble up, then stir in the mustard, lemon zest and crème fraîche. Simmer until the sauce is the consistency of single cream, then toss with the pasta, a tbsp or so of pasta cooking water and the parsley.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2014.)