Name: Sausage, leek & fennel pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 6 good-quality pork sausages; 3 leeks thinly sliced; 400g fusilli; 2 garlic cloves crushed; 1 tsp fennel seeds; 2 tsp wholegrain mustard; zest 0.5 lemon; grated parmesan to serve

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Sausage, leek & fennel pasta

Sausage, leek & fennel pasta

Emily Kydd

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.22 ratingsRate

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This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
6 good-quality pork sausages
3 leeks

thinly sliced
400g fusilli
2 garlic cloves

crushed
1 tsp fennel seeds
2 tsp wholegrain mustard
zest 0.5 lemon
grated parmesan

to serve

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Nutrition: per serving

kcal600
fat27g
saturates8g
carbs64g
sugars6g
fibre4g
protein23g
salt2g

Method

step 1

Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
step 2

Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
step 3

Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.

Recipe from Good Food magazine, December 2014

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A star rating of 4.5 out of 5.22 ratings

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