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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
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
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
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)
Meanwhile, grate the cheddar cheese
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
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
Stir the cooked pasta, sausage and leek into the cheesy sauce
Serve the pasta in bowls with a good grind of pepper
Enjoy!