Tagliatelle with sausage, leeks and rosemary

• porsi: Serves 4

Bahan-bahan

3 tbsp olive oil

150g chestnut mushrooms, sliced

1 leek, washed, trimmed and sliced

Salt and black pepper

300g good-quality pork sausages, squeezed from their skins and roughly chopped

2 tbsp fresh rosemary leaves, chopped

350g tagliatelle

100mI white wine

100ml cream

To serve:

Parmesan, grated

Petunjuk

1 Heat one tablespoon of the oil in a large pan over a medium-high heat. Cook the mushrooms for 4-5 minutes until browned. Set aside in a bowl.

2 Heat another tablespoon of oil in the same pan and cook the leek for 3-4 minutes until softened. Season with salt and black pepper and add to the bowl with the mushrooms.

3 Heat another tablespoon of oil in the same pan and add the sausage meat. Add the rosemary and some salt and pepper and cook for 5-6 minutes until browned.

4 Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions. Drain well.

5 Add the wine to the pan with the sausages and cook for one minute. Stir in the cream, mushrooms and leeks.

6 Add the cooked pasta to the pan. Stir to combine and heat through for 30 seconds, then divide between bowls and sprinkle with grated Parmesan to serve.