This pasta recipe combines leeks and sausages in a creamy Dijon mustard sauce- great served hot with a side salad and lots of crusty bread.
Serves 4
INGREDIENTS:
1 lb. Italian sausages, quartered
1 tbsp. sunflower oil
1 lb. medium leeks, greens removed and washed well
3 cups pork stock
2 tbsp. French Dijon mustard
2 tbsp. half and half cream
2 tsp. salt
3 tsp. coarsely ground black pepper
2 cups macaroni
2 tbsp. cornstarch
1 tbsp. cold water
side salad and crusty bread to serve
METHOD:
Preheat oven to 400 F (200 C). Heat sunflower oil in a frying pan and brown sausage quarters all over, about 3 minutes. Remove from pan and add leeks. Gently fry leeks for 4 minutes until starting to go opaque. Remove from heat.
Using a deep ovenproof dish, add sausages, oil, leeks, pork stock, mustard, cream, salt, black pepper and macaroni. Cover and bake for 1 hour.
Meanwhile, combine cornstarch and water. After cooking time mix cornstarch into meal. Mix well and return to oven. Cook for 20 minutes until thickened. Serve hot with a side salad and crusty bread for a complete meal.
