Rustic Pappardelle with Sausage and Leeks

Name: Rustic Pappardelle with Sausage and Leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Egg pappardelle pasta 8.8 oz; Sausage 0.7 lb; Leeks 7.1 oz; Red wine 1.5 oz; Extra virgin olive oil 1.3 tbsp; Fresh chili pepper 1; Black pepper 1 pinch; Fine salt to taste; Parmigiano Reggiano PDO cheese 2 oz; Thyme to taste

583.4

Calories per serving

Energy Kcal 583.4
Carbohydrates g 53.3
of which sugars g 6.2
Protein g 24.5
Fats g 30.2
of which saturated fat g 10
Fiber g 46.5
Cholesterol mg 3.4
Sodium mg 657

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

There are ingredients that are good on their own but even tastier when combined and used to create flavorful dishes to share. Sausage, for example, together with leek, can create a first course with a rustic and exquisite taste, like pappardelle with sausage and leeks. A first course with a bold and authentic flavor: the rough and porous pappardelle are perfect for capturing the rich seasoning, while the delicate notes of the leeks embrace the succulent sausage meat... a combination of flavors that can also be proposed as an appetizer, for example with the recipe for leeks with prosciutto. Tasty and enveloping, this pasta with sausage is quick to prepare, perfect for unexpected guests or a family dinner. Serve it with a full-bodied red wine and indulge in the pleasure of these pappardelle with sausage and leeks!

Here are more sausage recipes to try:

Tagliatelle with green onions and sausage
Pasta with mushrooms and sausage
Pasta with eggplant and sausage
Pasta with asparagus and sausage
Linguine with sausage, leeks, and fennel

INGREDIENTS: Egg pappardelle pasta 8.8 oz (250 g); Sausage 0.7 lb (300 g); Leeks 7.1 oz (200 g); Red wine 1.5 oz (40 g); Extra virgin olive oil 1.3 tbsp (20 g); Fresh chili pepper 1; Black pepper 1 pinch; Fine salt to taste; Parmigiano Reggiano PDO cheese 2 oz (60 g); Thyme to taste

Preparation

How to prepare Rustic Pappardelle with Sausage and Leeks

To prepare the rustic pappardelle with sausage and leeks, start with the sausage. Remove the casing 1 and cut it into chunks about 3/4 inch 2. Now, take care of the chili pepper: remove the seeds and cut it into strips 3.

Take the leek and remove the outer leaves 4. Cut it in half 5 and then into thin strips 6.

Pour the oil into a pan, add the chili pepper, and let it brown. Add the sausage pieces 7 and let them brown over medium-high heat, adding some fresh thyme 8. Deglaze with red wine 9 and let the alcohol evaporate completely.

Add the leek 10 and cook for a few more minutes until wilted 12. In the meantime, cook the pappardelle in boiling water, salted to taste 12.

When they are cooked, drain them and transfer them directly to the pan 13. Add the grated Parmesan 14, a ladle of the pasta cooking water, a bit more thyme 15, and toss to mix the pappardelle well with the seasoning. Serve the rustic pappardelle with sausage and leeks, adding a grind of black pepper and some thyme leaves.

Storage

The rustic pappardelle with sausage and leeks can be kept in the refrigerator for up to one day.

Advice

For a vegetarian version, you can use cardoncelli mushrooms instead of sausage.

For a creamier result, you can dissolve the Parmesan in a tablespoon of the pasta cooking water and then incorporate the creamy mixture into the pasta before serving.

For the translation of some texts, artificial intelligence tools may have been used.