Sausage and Leek Pasta

Leeks are a favourite of mine; not only do I think they taste great but they’re a national symbol of Wales. I have to admit that on St David’s Day I tend to wear a daffodil instead but I do eat my fair share of leeks!

They’re a really versatile vegetable and carry other flavours well, such as chilli. I usually steam leeks and have them as part of a roast dinner but in this recipe I stir fry them to add colour and flavour to a pasta dish.

Ingredients

4 Lincolnshire sausages
1 large leek
1 red pepper
1/2 an onion
2 cloves of garlic
2 red chillis
a pinch of dried thyme
a knob of butter
a small bit of grated cheese
pasta shapes

Serves 2-3 people

Method

Begin by cooking the sausages under the grill. They’ll take around 20 minutes so you can stir fry the other ingredients while they’re cooking. You could also begin to boil your pasta too.

Chop the vegetables then melt the butter in a warmed frying pan or wok. Add the onion and red pepper. Cook until the onions begin to brown then add the dried thyme, garlic, chillis and leek.

When the vegetables have softened take the cooked sausages and chop them into small chunks. Stir them into the veggie mixture and cook for a further two-ish minutes.

Just before serving, stir a small amount of cheese into the sausages and vegetables.

Enjoy your tasty and colourful pasta meal!