Confit leek and sausage 'pappardelle'

1. 1

   Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter.

2. 2

   Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside.

3. 3

   Put a large pan of water on to boil.

4. 4

   In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper.

5. 5

   Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown.

6. 6

   Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8-9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips.

7. 7

   Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness.

8. 8

   Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.