- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 good-quality pork sausages
- 3 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 400g fusilli
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tsp wholegrain mustard
- zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- grated Parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.