This comforting pasta dish uses the classic British flavours of Cumberland sausage and leek. We've used shaoxing wine to flavour the dish, a type of Chinese rice wine, which cooks out any alcohol, so it can be enjoyed by the whole family!
Prep Time
25 min
Cuisine
Italian
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Slice the Cumberland sausages open and carefully squeeze the sausagemeat into the pan and cook for them for 5 min or until slighly golden in colour, breaking it up with a spoon as you go
2
Meanwhile, boil a kettle
Trim then wash the leeks carefully to remove any grit from between the leaves, then slice finely
Peel and finely chop (or grate) the garlic
3
Add the leek to the sausagemeat and cook for 10-15 min or until the sausages have browned and the leeks have softened
Once done, add the garlic to the pan and cook for 1 min further
Add the shaoxing wine and cook for 2 min further or until it's evaporated
Transfer the cooked sausagemeat and leek to a plate and keep the pan
4
Meanwhile, add the conchiglie pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat
Cook the pasta for 8-10 min or until cooked with a slight bite (or done to your preference)
5
Meanwhile, grate the cheddar cheese
6
Return the reserved pan to a medium-low heat with 15g [30g]butter
Once melted, gradually stir in 15g [30g]plain flour and cook for 1 min, stirring constantly
You should end up with a sandy textured, honey coloured paste - this is your roux
7
Whisk 200ml [400ml]milk gradually into the roux
Cook for 3 min, stirring continuously, until a smooth fairly loose sauce forms, then remove it from the heat and stir in the cheddar and clotted cream - this is your cheesy sauce
8
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