Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Your folders
mob.co.uk
Your folders
skinnyspatula.com
4.6
(29)
25 minutes
Your folders
americastestkitchen.com
4.0
(5)
Your folders
howtomakedinner.com
25 minutes
Your folders
cookbetterthan.com
Your folders
nevernothungry.com
Your folders
nevernothungry.com
Your folders
allrecipes.com
4.5
(69)
45 minutes
Your folders
washingtonpost.com
Your folders
lazycatkitchen.com
5.0
(9)
30 minutes
Your folders
cooking.nytimes.com
5.0
(181)
Your folders
bbcgoodfood.com
40 minutes
Your folders
freshoffthegrid.com
5.0
(1)
20 minutes
Your folders
everylastbite.com
4.5
(21)
25 minutes
Your folders
everylastbite.com
4.4
(25)
25 minutes
Your folders
foodnetwork.com
4.6
(5)
30 minutes
Your folders
bakerita.com
4.8
(4)
20 minutes
Your folders
jocooks.com
4.4
(19)
25 minutes
Your folders
fullofplants.com
5.0
(2)
25 minutes