Mustardy leek & sausage pasta

Name: Mustardy leek & sausage pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
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

Softly mellowed leeks, peppery sausages and tangy mustard make a winning combination in this just-what-you-need-after-a-long-day pasta dish.

4 out of 5 stars(14) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1½ tbsp Essential Olive Oil
6 pork sausages with black pepper & nutmeg
400g pack Waitrose Trimmed British Leeks, halved lengthways and finely sliced
350g Essential Penne
150ml 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.

Cook’s tip

Fresh herbs can really liven up a dish with flavour, aroma and colour. Why not shred some sage leaves and fry with the sausagemeat or toss chopped parsley through the pasta just before serving.