Rustic Pappardelle with Sausage and Leeks

Rustic pappardelle with sausage and leeks is a hearty dish full of flavors. Here’s how to prepare it.

Ingredients

• 250 g of egg pappardelle
• 200 g of sausage
• 2 medium-sized leeks
• 100 ml of dry white wine
• 200 ml of cooking cream
• Grated parmesan cheese to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by cleaning the leeks. Cut them into thin rings after having washed them thoroughly under running water, removing all the dirt and the tougher outer parts.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the leeks. Let them wilt over medium heat for about 5 minutes.
3. Remove the sausage skin and crumble it. Add it to the skillet with the leeks and let it brown until it takes on a nice golden color.
4. Deglaze with the white wine and let the alcohol evaporate on high heat.
5. Lower the flame, add the cooking cream, salt, and pepper to taste and cook for a couple of minutes, until the sauce reaches a creamy consistency.
6. In the meantime, bring a large pot of salted water to a boil and cook the pappardelle following the instructions to have an al dente pasta.
7. Drain the pappardelle and transfer them to the skillet with the sausage and leek sauce. Mix well to flavor the pasta.
8. Plate up and finish by sprinkling with grated parmesan cheese as you like.

You could serve this dish with a glass of full-bodied red wine that will pair well with the richness of the sausage flavors and the creaminess of the cream.

Curiosity

Pappardelle is a type of pasta typically from Tuscany, particularly suited to hearty and rich sauces like the sausage and leek one. Their wide surface allows them to hold the sauce well, making every forkful a perfect balance of flavors.