(SAUSAGE, LEEK, SAGE & PORCINI PASTA)
Ingredients
1. 400–500g Colavita Penne Rigate
2. 8 pork sausages, casings removed
3. 3 leeks, finely sliced (white and light green parts)
4. Handful of house dried porcini mushrooms (can substitute for 2 handfuls of Polli Porcini Mix Mushrooms)
5. 2 Polli Peeled tomatoes - Peeled and Chopped
6. 4 cloves garlic, finely chopped
7. 5 sage leaves, finely sliced
8. Pinch freshly grated nutmeg
9. 150ml fresh cream
10. 50ml dry white wine
11. 2 tbsp Colavita 100% Italian Extra Virgin Olive Oil
12. 30g butter
13. 2 green finger chillies, sliced
14. 50g Parmesan, finely grated and more for when serving
Salt and freshly ground black pepper
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Method
1. Place the dried porcini mushrooms in a bowl and cover with hot water. Soak for 15–20 minutes. Lift out, chop roughly, and strain the soaking liquid through a fine sieve. Reserve the liquid.
2. Heat a large pan over medium-high heat. Add the sausage meat, breaking it up with a spoon, and cook until well browned and slightly crisp. Remove from the pan and set aside, leaving the fat behind.
3. Reduce the heat to medium. Add the butter if needed, then the leeks. Season with salt and black pepper and cook gently for 10–12 minutes until soft, sweet and collapsed, without colouring.
4. Add the garlic, sage and nutmeg. Cook for 1 minute until fragrant.
5. Increase the heat and add the chopped porcini and cook for a further 2 minutes.
6. Add the chopped peeled roma tomatoes and cook briefly until just softened.
7. Deglaze with the white wine and reduce until almost evaporated. Add 100ml of the reserved porcini soaking liquid.
8. Stir in the cream and bring to a gentle simmer. Return the sausage to the pan and keep simmering while pasta cooks.
9. Cook the penne in a large pot of salted boiling water until al dente. Reserve a cup of the pasta water, then drain.
10. Add the pasta to the sauce with a splash of the reserved pasta water, add the green chilli and some olive oil. Toss well until the sauce is glossy and coats the pasta.
11. Remove from the heat and stir through the Parmesan. Adjust seasoning and consistency with additional pasta water if needed.
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To Serve
Serve immediately in warm bowls with extra Parmesan, a drizzle of Colavita olive oil and cracked pepper
