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Creamy Sausage & Leek Pasta

Creamy Sausage & Leek Pasta

Rating
4.5rating out of 5

(724 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Conchiglie
200g conchiglie †
Leek
2 leeks
garlic-clove
1 garlic clove
Shaoxing wine (3.18)
1 tbsp shaoxing wine †
Cheddar-cheese
40g Irish mature cheddar †
Cornish clotted cream
40g Cornish clotted cream †
6 cumberlands
6 Cumberland sausages †
You Will Need
Butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g conchiglie<span class="strong">†</span>
  • 1 leek
  • 1 garlic clove
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 6 Cumberland sausages<span class="strong">†</span>
Typical Values per 100g per serving
Energy 972 kJ
232 kcal
4381 kJ
1047 kcal
Fat
of which saturates
11.7 g
5.3 g
52.8 g
23.9 g
Carbohydrate
of which sugars
22.1 g
3.4 g
99.4 g
15.5 g
Fibre 2.6 g 11.6 g
Protein 9.1 g 41.2 g
Salt 0.48 g 2.17 g
*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.
Ingredients contain
200g conchiglie
semolina of durum wheat (gluten), water
1 leek
leeks
1 garlic clove
garlic
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
6 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
Allergens
  • 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 Creamy Sausage & Leek Pasta

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 Creamy Sausage & Leek Pasta

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 Creamy Sausage & Leek Pasta

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 Creamy Sausage & Leek Pasta

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 Creamy Sausage & Leek Pasta

Meanwhile, grate the cheddar cheese

 

 

6 Creamy Sausage & Leek Pasta

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 Creamy Sausage & Leek Pasta

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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Stir the cooked pasta, sausage and leek into the cheesy sauce 

Serve the pasta in bowls with a good grind of pepper 

Enjoy!

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