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