Saturday, 22 February 2014
Tagliatelle with Leeks and Sausage - Tagliatelle con Porri e Salsiccia
This is one of those great Italian dishes that manages to transform a few humble ingredients into a deliciously satisfying dinner. Apart from the pasta, there are just two main elements, sausages and leeks. Add some garlic and seasoning and a glug or two of olive oil and that's it basically. It's simple, delicious and has universal appeal which makes it perfect for a family meal. It's also pleasingly frugal - one regular sized pack of sausages, along with a few leeks, makes enough pasta for four generous adult servings.
I'm pleased to be able to enter this in Camilla (Fab Food 4 All) and Helen's (Fuss Free Flavours) Credit Crunch Munch challenge, hosted this month by Angela at My Golden Pear.
As this recipe nicely used up my glut of leeks, (grown about 10 miles from my house) I'm also sending it over to Fiona of London Unattached who is hosting the No Waste Food Challenge this month on behalf of Elizabeth, of Elizabeth's Kitchen Diary.
Leeks are at their best at this time of year so I'm sending this over to Ren for her Simple and in Season challenge.
2 tablespoons olive oil
1 clove garlic
375g good quality pork chipolata sausages
half a glass white wine
400g tagliatelle or pappardelle
Start by preparing the leeks and sausages. As leeks can be very dirty, I usually slice them in half length ways and then chop them finely. Put them in a colander and wash thoroughly under running water. Drain well.
For the sausages, remove the skins, break off small amounts of sausage mixture and form into small balls.
Heat the oil in a large frying pan, add the leeks and cook gently until softened, being careful not to colour them as leeks can turn very bitter if they start to brown. Add the crushed garlic and continue cooking for a minute or two.
Remove the leeks to a plate and add the sausage meatballs to the pan. You don't need to add any extra oil at this point, there will be enough left over from the leeks. Cook for a few minutes over a medium heat until the meatballs are lightly browned all over. Add the leeks to the sausage meatballs in the pan and pour over the wine. Stir everything together and check the seasoning. I usually add a lot of freshly ground pepper as I think it goes really well with leeks. Continue cooking for about 5 minutes or so until most of the wine has evaporated and the sausages are cooked through.
In the meantime, cook the pasta in a large pan of salted water, as per packet instructions. Near the end of the cooking, take a ladleful of the pasta cooking water and add to the leeks and sausage mixture if you think it looks slightly dry. When the pasta is al dente, drain well and mix with the leeks and sausages. Serve with lots of freshly grated parmesan.