Tagliatelle with Italian Sausage in a Creamy Leek Sauce
“Everyone Loves an Italian Sausage” 😉
- 400g Italian sausage or really good quality thick pork sausages
- 8 Sage leaves finely chopped
- 3 Sprigs fresh Thyme
- 150ml White Wine
- 250ml Double Cream
- Salt & Pepper
- 2 Large Leeks
- 2 Shallots finely chopped
- 400g Tagliatelle
- Extra Virgin Olive Oil
Add some extra virgin olive oil to a large skillet pan and add the finely chopped shallots and fry for around 3 minutes. Slice a leek into thin discs, about 1cm in thickness and add to the pan and cook for a further 5 mins.
Slit the sausages along their length, then peel the meat from the skin, then break into small equal pieces and add into the pan and cook for 8-10 minutes. Add the white wine and double cream into the pan, season with salt and pepper and add the sage and thyme, mix well and reduce for a further 10 minutes.
Bring a large pot of salted water to the boil. Cook the pasta, once cooked, drain and add to skillet with the sausage and leek cream sauce and mix well. Serve Immediately… Buon Appetito
Twins Tips (Twips):
Add Peperoncino chilli flakes to add an extra spicy kick to the dish.