Nan’s Creamy Pork Sausage Fusilli
with Leek & Parmesan- Gluten(Wheat)
- Gluten
- Sulphites
- Milk
- May contain traces of allergens
- Soy
- Eggs
We have a dilemma, those herby pork sausages look so tasty but we’re also really wanting a creamy pasta. If you feel the same, then the solution is right here - let’s have both in a pork sausage fusilli! There’s no need for compromise when you can have both!
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1
leek
1 packet
Soffritto Mix
2 clove
garlic
1 packet
herbed pork sausages
(Contains: Gluten, Sulphites; )
1 packet
tomato paste
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusilli to the boiling water and cook until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return fusilli to the pan. Cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is boiling, thinly slice leek. Finely chop garlic. • Squeeze herbed pork sausage meat out of it's casing.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and soffritto mix until softened, 4-5 minutes. • Add the sausage meat and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1 minute. • Stir through cream (see ingredients), reserved pasta water, chicken-style stock powder and the brown sugar, until reduced slightly, 1-2 minutes. Remove pan from heat, then stir through fusilli.
• Divide Nan’s creamy pork sausage fusilli between bowls. • Garnish with grated Parmesan cheese to serve. Enjoy!
