Rustic Pappardelle with Sausage and Leeks

Rustic pappardelle with sausage and leeks are a hearty dish rich in flavor. Here’s how to prepare them.

Ingredients

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

Preparation

1. Start by cleaning the leeks. Cut them into thin rounds after washing 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 soften over medium heat for about 5 minutes.
3. Remove the sausage casing and crumble it. Add it to the skillet with the leeks and let it brown until it has taken on a nice golden color.
4. Deglaze with the white wine and let the alcohol evaporate over high heat.
5. Lower the heat, add the cooking cream, salt and pepper to taste, and let it cook for a couple of minutes, until the sauce has reached a creamy consistency.
6. Meanwhile, bring plenty of salted water to a boil in a large pot and cook the pappardelle according to the instructions for al dente pasta.
7. Drain the pappardelle and transfer them to the skillet with the sausage and leek sauce. Mix well to coat them.
8. Plate and finish by dusting with grated Parmesan to taste.

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.

Trivia

Pappardelle are a pasta shape typically Tuscan, particularly suitable for hearty and rich sauces like the one with sausage and leeks. Their wide surface allows them to hold the sauce well, making every forkful a perfect balance of flavors.