RACHEL KHOO’S

SMOKED SAUSAGE STROGANOFF

STEP 1 Bring a large pan of salted water to the boil. STEP 2 Fry the butter, onion and sausage, stirring occasionally until golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle. Simmer gently for 5 mins, then season to taste. STEP 3 Add the pasta to the pan of boiling water. Cook for 7 mins, or according to the pack instructions. Drain and reserve around 80ml of the pasta water. STEP 4 Add the reserved pasta water to the sausage sauce. Stir in the capers and take off the heat. Toss the pasta in the sauce until well coated, then sprinkle over the chives. Serve immediately. Recipe from The Little Swedish Kitchen by Rachel Khoo (£20, Michael Joseph)

● TV chef Rachel says, “This Swedish classic is usually served with rice, but I prefer pasta – add capers to the sauce for a kick!”