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Pappardelle with Fennel Sausage

Papperdelle,leek and fennel sausagePappardelle and Fennel Sausage.   Feeds 4   Estimated cost £7.65
Ingredients
340g Pappardelle Pasta.
2 medium sized Leeks.
125ml white wine.
50ml Olive Oil.

Cooking Utensils
Large frying pan or skillet
Medium saucepan

METHOD
All cooked on rings or burners on top of oven or hob
  1. Remove skin from sausages.
  2. Top and tail leeks and slice the white part thinly
  3. Put oil in pan and add leeks and start to cook gently
  4. Crumble the sausage meat onto the leeks and add wine to the mixture
  5. Cook leeks and sausage for 20 to 25 mins gently stirring throughout.
  6. Boil water and cook pasta according to packet instructions.Fresh 3 to 5 minutes.Dry 7 to 15 minutes.
  7. Add some of the cooked pasta water to leeks and sausage if necessary to keep mixture moist.
  8. Drain pasta,add to the skillet stir mixture and serve.