Prep = 10mins
Cook = 12mins
Serves 4ppl
INGREDIENTS
- 440g (4 large) Italian pork sausages
- 250g (2 large) leeks
- 2 cloves garlic
- 25g butter
- 400ml heavy cream
- 2 tbsp wholegrain mustard
- 400g pasta – I used farfalle
- 20g (1/2 cup) grated parmesan
METHOD
- Cook pasta according to packet – in heavily salted water
- Remove the sausage from its casing, clean and dice the leeks and mince the garlic
- Cook the sausage in a little oil until cooked through and lightly browned – approx. 4 mins
- Add the chopped leeks, butter, garlic and some seasoning and cook for a further 5 mins
- Add mustard & cream and simmer until sauce has thickened – approx. 3-4 mins
- Add in the cooked pasta and some of the pasta water along with the parmesan, stir to combine
- Serve with more grated parmesan and some pangrattato (fancy breadcrumbs) if you like
TIPS / TRICLS:
- ALWAYS use a large saucepan when cooking pasta so that the pasta has room to move – this stops it from sticking
- Your pasta water should be heavily seasoned – taste like the sea
- ALWAYS add a little starchy pasta water into your sauce – this helps to bind the sauce to the pasta and adds extra flavour too
- Add some chopped kale to the dish to bump up your greens - add at the same time as the leeks