Confit leek and sausage 'pappardelle'
This indulgent sausage and leek pasta uses a nifty little trick to turn lasagne sheets into homemade pappardelle.
Ingredients
- 150g/5½oz unsalted butter
- 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed
- 2–3 good quality pork sausages, skin removed
- 1 tsp fennel seeds
- 5 dried lasagne sheets per person
- ½ tsp chilli flakes
- salt and freshly ground black pepper
- fresh tarragon, to garnish (optional)
- Parmesan, to garnish (optional)
Method
Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter.
Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside.
Put a large pan of water on to boil.
In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper.
Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown.
Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips.
Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness.
Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using.
