How to make Pork Sausage & Creamy Leek Pasta

A Rich, Creamy Dish Packed with Flavour

Ingredients

• 440g (4 large) Peter Augustus 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 (½ cup) grated parmesan

Method

1. Cook pasta according to packet – in heavily salted water.
2. Remove the sausage from its casing, clean and dice the leeks, and mince the garlic.
3. Cook the sausage in a little oil until cooked through and lightly browned – approx. 4 mins.
4. Add the chopped leeks, butter, garlic, and some seasoning and cook for a further 5 mins.
5. Add mustard & cream and simmer until sauce has thickened – approx. 3–4 mins.
6. Add in the cooked pasta and some of the pasta water along with the parmesan, stir to combine.
7. Serve with more grated parmesan and some pangrattato (fancy breadcrumbs) if you like.

Tips & tricks

• 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.
• Can be substituted with other pork sausage varieties.