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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1 tbsp oil in a large frying or sauté pan over a high heat. Squeeze the sausagemeat from the skins into the pan, breaking it up with a wooden spoon. Fry for 6-8 minutes, stirring regularly, until golden throughout with no pink meat and the juices run clear. Scoop the meat out of the pan and set aside.
Add the remaining ½ tbsp oil and the leeks to the pan with a pinch of salt, then lower to a medium heat. Cook for about 10 minutes until sweet and soft.
While the leeks are cooking, bring a large saucepan of salted water to the boil and add the pasta. Cook for 1 minute less than pack instructions. Scoop out a mugful of water before draining.
Return the sausagemeat to the pan with the leeks. Stir in the cream and mustard. Add the cooked pasta, 3 tbsp reserved cooking water and the lemon zest and juice; stir everything together over the heat. Season, remembering the sausages are peppery. A little grated Parmigiano Reggiano goes nicely over the top, if liked.
Fresh herbs can really liven up a dish with flavour, aroma and colour. Why not shred some sage leaves and fry with the sausagemeat or toss chopped parsley through the pasta just before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,781kJ/ 665kcals |
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Fat | 34g |
Saturated Fat | 13g |
Carbohydrates | 65g |
Sugars | 2.8g |
Fibre | 3.7g |
Protein | 23g |
Salt | 1.2g |
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