Sausage, leek and fennel pasta
Sausage, leek & fennel pasta
This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes
- Serves 4
- Easy
Nutrition per serving
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Calories 600
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Carbohydrates 64
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Saturated Fat 8
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Sugar 6
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Protein 23
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Fat 27
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Fiber 4
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Salt 2
Ingredients
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1 tbsp olive oil
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6 good-quality pork sausages
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3 leeks, thinly sliced
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400g fusilli
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2 garlic cloves, crushed
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1 tsp fennel seeds
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2 tsp wholegrain mustard
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zest ½ lemon
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grated Parmesan, to serve
Method
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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.
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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.
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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.