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Tagliatelle-With-Sausage-Leeks-And-Rosemary

Tagliatelle With Sausage, Leeks And Rosemary Recipe

If you have sausages to use up, you should definitely try this recipe, it’s so tasty! Any pasta will work with this, you might find yourself reaching for some bread to mop up the yummy sauce. And of course, the wine is just for extra flavour, so if you're worried about the alcohol not cooking off properly, just skip it.

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 3 tbsp olive oil
  • 150g chestnut mushrooms, sliced
  • 1 leek, washed, trimmed and sliced
  • Salt and black pepper
  • 300g good-quality pork sausages, squeezed from their skins and roughly chopped
  • 2 tbsp fresh rosemary leaves, chopped
  • 350g tagliatelle
  • 100ml white wine
  • 100ml cream
To serve:
  • Parmesan, grated

Instructions

  1. Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for 4-5 minutes until browned. Set aside in a bowl.

  2. Heat another tablespoon of oil in the same pan and cook the leek for 3-4 minutes until softened. Season with salt and black pepper and add to the bowl with the mushrooms.

  3. Heat another tablespoon of oil in the same pan and add the sausage meat. Add the rosemary and some salt and pepper and cook for 5-6 minutes until browned.

  4. Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions. Drain well.

  5. Add the wine to the pan with the sausages and cook for one minute. Stir in the cream, mushrooms and leeks.

  6. Add the cooked pasta to the pan. Stir to combine and heat through for 30 seconds, then divide between bowls and sprinkle with grated Parmesan to serve.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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