Ben Tasker Eagle

Leek, Fennel and Sausage Pasta


Published: 2020-11-05 17:22:57 +0000
Categories: Main, Misc,

A fairly simple pasta meal that's a bit different to the usual sauces. Additional mustard can be added for more of a "burn", but the mixture of fennel and lemon works quite well if you don't overpower it.

Cooking Time

Prep: 10 mins
Cooking: 25 mins
Total: 35 mins

Categories

Main

Ingredients

  • Pack of 6 sausages
  • 2 leeks
  • 400g fusilli or Penne Pasta
  • 1 tsp fennel seeds
  • 4 tsp Wholegrain English Mustard
  • 1/2 lemon
  • Olive Oil
  • Salt

Method

  1. Slice the leeks thinly
  2. Grate/zest the 1/2 lemon (stick what remains in a gin or something)
  3. Set a pan of lightly salted water heating to boil
  4. Heat a drizzle of oil over a medium/hgh heat in a large frying pan
  5. Put the sausages in and begin to brown them
  6. Once they've firmed up a bit, use a knife to cut them into chunks and continue browning
  7. Remove from the pan and set aside
  8. Tip the leeks into the frying pan and reduce the heat a bit
  9. Cook until the leeks start to caramelise
  10. Tip the pasta into the water (which should now, hopefully, be boiling)
  11. Add the fennel seeds to the leeks and cook for a couple of minutes
  12. Stir through the mustard
  13. Add the sausages back into the pan and continue cooking those
  14. Once the pasta is cooked/soft, tip about 100ml of the pasta water into the frying pan and stir well
  15. Drain the pasta and then tip that into the frying pan
  16. Sprinkle the lemon zest over and stir well
  17. Serve - you can add a sprinkle of parmesan if you like it

Keywords

Leek, Fennel and Sausage Pasta, pasta, italian, fennel, sausage, lemon,
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