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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 50 ml Olive Oil
  • 6 Good Quality Pork & Apple Sausages (Skin removed and broken up into 2cm rough balls)
  • 1 Leek (Finely Sliced)
  • 3 tbsps Fresh Sage Leaves (Finely Chopped)
  • 2 Cloves of Garlic (Crushed)
  • 150 g Grana Padano (Finely grated)
  • 250 ml Pork Stock
  • 200 ml Double Cream
  • Salt and pepper to taste
Creamy Leek & Sage Rigatoni with Pork & Apple Sausage

Creamy Leek & Sage Rigatoni with Pork & Apple Sausage

  1. Cook off the pasta as per packet instruction minus 2 minutes from their recommended timing.
  2. In a deep frying pan, on a medium high heat, add the olive oil, when lightly smoking add the sausage meat and brown off evenly all over. Remove from the pan and set aside (leave the juices in the pan).
  3. Add the pan back to the hob and reduce to a medium heat. Add the leek and cook for 4-6 minutes stirring often to avoid it catching and and burning. You want the leek to just start to crisp.
  4. Add the Sage and garlic and cook for a further minute.
  5. Raise the heat to a medium high temperature and add the sausage back to the pan and mix through the ingredients.
  6. Add the pork stock and simmer until reduced by half.
  7. Reduce the heat to a medium heat and add the cream. Season to taste and lightly simmer until reduced by half
  8. Add the pasta to the pan and toss through thoroughly
  9. Add the Grana Padano and toss through again.
  10. Check seasoning and serve.

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Creamy Leek & Sage Rigatoni with Pork & Apple Sausage

Creamy Leek & Sage Rigatoni with Pork & Apple Sausage

PREP 30 minutes
TOTAL 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 50 ml Olive Oil
  • 6 Good Quality Pork & Apple Sausages (Skin removed and broken up into 2cm rough balls)
  • 1 Leek (Finely Sliced)
  • 3 tbsps Fresh Sage Leaves (Finely Chopped)
  • 2 Cloves of Garlic (Crushed)
  • 150 g Grana Padano (Finely grated)
  • 250 ml Pork Stock
  • 200 ml Double Cream
  • Salt and pepper to taste
  1. Cook off the pasta as per packet instruction minus 2 minutes from their recommended timing.
  2. In a deep frying pan, on a medium high heat, add the olive oil, when lightly smoking add the sausage meat and brown off evenly all over. Remove from the pan and set aside (leave the juices in the pan).
  3. Add the pan back to the hob and reduce to a medium heat. Add the leek and cook for 4-6 minutes stirring often to avoid it catching and and burning. You want the leek to just start to crisp.
  4. Add the Sage and garlic and cook for a further minute.
  5. Raise the heat to a medium high temperature and add the sausage back to the pan and mix through the ingredients.
  6. Add the pork stock and simmer until reduced by half.
  7. Reduce the heat to a medium heat and add the cream. Season to taste and lightly simmer until reduced by half
  8. Add the pasta to the pan and toss through thoroughly
  9. Add the Grana Padano and toss through again.
  10. Check seasoning and serve.

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks