Pappardelle con Salsicca
- 600g (about 4 very large) well-flavoured sausages such as pork and fennel, or bratwurst
- 1 tablespoon olive oil
- 30g butter
- 1 large leek, white part only, washed and trimmed into 1 cm slices
- 2 cloves garlic, finely diced
- 1 x 400g tin diced tomatoes
- 2 tablespoon (50g) tomato paste
- sea salt and freshly ground black pepper to taste
- 1/2 teaspoon sugar (optional)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 500g fresh pappardelle OR 350g dried fettuccine
- parmesan, to serve
- Peel the skins from the sausages and set the meat to one side.
- Heat olive oil and butter in a heavy based saucepan over medium heat. Add the leek and garlic and sauté for 4 minutes until the leek is golden and soft.
- Add the diced tomatoes, an additional 2 cups (500ml) water, tomato paste, salt, pepper, sugar and parsley to the saucepan. Bring to a simmer, then turn the heat down to low. Crumble the sausage meat into the sauce and use a wooden spoon to break it up into pea-sized pieces.
- Cook the sauce, uncovered, for 1 hour until the sauce is reduced by half and has thickened. Remove from the heat and keep covered with a lid while you cook the pasta.
- Bring a large pot of water to the boil and add the pasta. Cook for 5 minutes for fresh pasta or 8 minutes for dried fettuccine until al dente.
- Use tongs to remove the pasta from the water and add it to the sauce. Toss the pasta until it us thoroughly coated, before piling into bowls.
- Top with freshly grated parmesan.