Ingredients (serves 2):
- 3 sausages (or the rest of your pack of Debbie & Andrews gluten free ones!)
- 1 tsp fennel seeds
- 1/2 tsp chilli flakes
- 1 clove of garlic, crushed
- 6 spring onions, finely chopped (keep the white parts separate from the green)
- 1 large leek, finely chopped
- 75ml white wine
- 2 tbsp sour cream
- 1 egg
- 150g pasta (I used Juvela gluten free fusilli)
- Handful of grated Parmesan
- Salt and pepper
Put a frying pan on a medium heat. Put a slit in the sausages and squeeze out the sausage meat into the pan. As it fries, break it up with a wooden spoon, moving it around so it browns evenly. This should take around 4 or 5 mins. Add the fennel seeds and chilli flakes, followed by the clove of garlic and whites of the spring onions. Now add the chopped leek (you may need a little oil depending on how much fat was in the sausages). Keep stirring to partly cook the leeks and onions for another 3 or 4 mins. Now add the white wine and reduce the heat to a simmer whilst you get the pasta on. Drop the pasta into salted boiling water and cook for 8 - 10 mins or according to the packet. Whilst your leeks and pasta cook, you can make the sauce. Simply spoon the sour cream into a small bowl and whisk in the egg. When your pasta is cooked, drain and add leek mixture and bring it all together. You can now add the green parts of your spring onions so they give a little texture. Take the pan off the heat and stir in the sour cream mix. Keep stirring to distribute evenly and then season with freshly ground black pepper and salt to taste. Spoon into bowls and sprinkle over the Parmesan.
Sorry - we ate this one too quickly for a photo! Hope you enjoy it as much as we did!