Basque Sausage Pasta


  • Pack of fresh fresh tagliatelle
  • 8 tbsp Italian olive oil
  • 1 medium onion, finely sliced
  • Pack of Partridge farm’s Basque sausages, chopped (click to buy)
  • 2 handfuls chestnut mushrooms, sliced
  • 1 handful pine nuts
  • 100g/3½oz pecorino cheese, freshly grated
  • Salt and freshly ground black pepper to taste
  • Bunch of fresh parsley


  1. Cook the pasta in salted boiling water until al dente.
  2. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden.
  3. Add the mushrooms and the pine kernels, season with salt and pepper and cook for approximately three minutes.
  4. Drain the pasta, add to the sauce and mix well.
  5. Serve immediately with some freshly grated pecorino & chopped parsley