For two

175g fresh spicy sausage
3 tablespoons olive oil
2 large onions, cut into thin rings
225g wholewheat pasta
150ml chicken or vegetable stock
2 tbsps chopped fresh parsley
1 tbsp grain mustard
salt
freshly ground black pepper

A marvellously robust dish to come home to on a winter's night. Any wholewheat or any other for that matter) pasta is fine, though fettuccine is my favourite. It is very good with a glass of beer.

Slice the sausage into thick rounds. Fry it in the oil for four minutes, then add the onion rings. Continue cooking, covered, until the onions start to soften, adding a drop more oil if necessary. Bring a large pan of water to the boil, add a little salt and throw in the pasta. Cook until it is firm but tender.

After about 15-20 minutes, when the onions are golden and have caramelised and are ever-so-slightly burnt at the edges, add the stock. Bring to the boil, scrape up the good things stuck to the pan with a wooden spatula and stir in the chopped parsley and the grain mustard. Add the cooked, drained pasta and season with salt and pepper. Serve hot.