Sausage, leek & fennel pasta
By Emily Kydd
Contains pork – recipe is for non-Muslims only
This quick and easy pasta dish is sure to be a family favourite and it’s ready in 30 minutes
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 600
-
fat 27g
-
saturates 8g
-
carbs 64g
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sugars 6g
-
fibre 4g
-
protein 23g
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salt 2g
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 ½ lemon
- grated Parmesan, to serve
Method
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.
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.
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.
