Mustardy leek & sausage pasta
Softly mellowed leeks, peppery sausages and tangy mustard make a winning combination in this just-what-you-need-after-a-long-day pasta dish.
Serves 4 · Prep 5 min · Cook 25 min
Ingredients
- 1½ tbsp Essential Olive Oil
- 6 pork sausages with black pepper & nutmeg
- 400 g pack Waitrose Trimmed British Leeks, halved lengthways and finely sliced
- 350 g Essential Penne
- 150 ml essential single cream
- 1 tbsp Essential Wholegrain Mustard
- 1 Essential Lemon (scrubbed), zest and juice
Method
- Heat 1 tbsp oil in a large frying or sauté pan over a high heat. Squeeze the sausagemeat from the skins into the pan, breaking it up with a wooden spoon. Fry for 6-8 minutes, stirring regularly, until golden throughout with no pink meat and the juices run clear. Scoop the meat out of the pan and set aside.
- Add the remaining ½ tbsp oil and the leeks to the pan with a pinch of salt, then lower to a medium heat. Cook for about 10 minutes until sweet and soft.
- While the leeks are cooking, bring a large saucepan of salted water to the boil and add the pasta. Cook for 1 minute less than pack instructions. Scoop out a mugful of water before draining.
- Return the sausagemeat to the pan with the leeks. Stir in the cream and mustard. Add the cooked pasta, 3 tbsp reserved cooking water and the lemon zest and juice; stir everything together over the heat. Season, remembering the sausages are peppery. A little grated Parmigiano Reggiano goes nicely over the top, if liked.