Mustardy Sausage Pasta Pot
4 sausages (I like Porkinson's), skinned
1 leek or equivalent frozen (and see above)
1 tbsp mustard (use your favourite)
100g créme fraîche
handful of watercress, roughly torn up
50g parmesan, grated
Put the pasta on and heat some fat in a wide frying pan. Break the skinned sausages into chunks and fry them, with the leeks, until the sausages are browned and everything is nicely cooked through. Stir the mustard into the créme fraîche and swirl this into the pan with the sausages. Reserve a cupful of pasta water, then bung in the watercress in with pasta, stir and then drain it immediately. Return the pasta and watercress to the pan, tip the saucy sausage back in and throw in the parmesan. Mix well, adding some of the reserved pasta water to keep the sauce nice and liquid, so it clings to the pasta without being 'claggy'.