Creamy Sausage Pasta With Leeks & Sage

When you need a warm, comforting hug and feel the kitchen reaching its arms out to you, this creamy sausage pasta is the recipe you should make.

Oozing with familiar flavours and perfect for pairing with a glass of your favourite red wine, this dish is simple but delivers big, satisfying flavour.

As with everything I cook, it's easy enough to swap out any ingredients you don't like or don't have, apart from the sauce. This recipe follows the same method you would use for a carbonara sauce, so it needs to be done right. Be patient and take time to get everything prepared, as you'll want to serve immediately.

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My Creamy Sausage Pasta Recipe

Serves 2

Ingredients:

4 of your favourite sausages (these could be veggie)

2 leeks, sliced

Small bunch fresh sage

200g dried pappardelle

2 eggs

1/2 cup grated Parmesan

Enough black pepper to get you sneezing

Small knob of butter

Method:

1. Oven cook your sausages as per pack instructions - 20-25 minutes should do it.

2. Meanwhile, mix both of the eggs with half of the Parmesan and set aside.

3. Put the pasta on to boil and in a separate pan, fry the leeks in a little butter over a medium heat.

4. Once the sausages are cooked, slice them and add them to the pan with the leeks as they begin to soften. Add the sage leaves, too.

5. Once the pasta is al dente, use tongs to transfer it to the pan - don't tip the water away! This is crucial to your sauce. Add 1 cup of the starchy water and take it off the heat, allow it to cool just slightly before the next step (this is what will prevent your eggs from scrambling)

6. Add the egg mixture and give everything a good toss before adding the rest of the Parmesan and loads of black pepper. You should be left with a silky, cheesy sauce with no lumps.

Pour a glass of your favourite wine and enjoy!