A simple yet luxuriant dish to greet your family with on a Jack Frost nipping night.
Try and get hold of the best pork sausages you can – preferably Italian, if not, choose ones with a high meat content.
50 gm salted butter
4 tbsps olive oil
1 leek, cut in half lengthways, sliced and rinsed
A small handful of fresh thyme leaves or a good level tbsp of dried
200 gm chestnut mushrooms, cleaned and sliced thinly
100 ml dry white wine
200 mll double cream
500 gm tagliatelle or pappardelle pasta
A good handful of chopped flat leaf parsley
Skin the sausages and place in a bowl. Add the thyme, and a little salt and a good grind of black pepper. Melt the butter in a large frying pan – I used a sauté pan. Fry the sausage meat and the leek for 10 minutes on a medium heat, stirring and breaking up the sausage meat. Try to crumble the meat as it cooks and browns.
Add the mushrooms and cook for a further 5minutes. Pour in the wine and cook for another minute before pouring in the cream, stirring and cook for 2 minutes on a low heat now.
Set to one side away from the heat.
Cook your pasta. Drain and tip back into the same pan. Pour over the creamy sausage meat mixture and the parsley and stir everything together well.
I promise you – this is a dish your friends and loved ones will want you to do again and again. I loved making it – another brilliant recipe from Gino D’Acampo. Grazie!