Loading...

Add about 1 tablespoon of oil to a large pan over medium-high heat. Remove the casings from the sausages (if applicable) and add the sausage meat to the hot pan. Fry the sausages, breaking them up with a spatula into a crumb consistency. Once cooked through and browned, remove the sausage crumbs from the pan and set aside.

In the same pan (add a little more oil if needed), add the diced leeks. Fry the leeks for about 10 minutes, stirring occasionally, until softened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Add 1 teaspoon of garlic puree to the softened leeks and cook for 1 minute, stirring constantly until fragrant.

Stir in 2 tablespoons of tomato puree and cook for a few more minutes, allowing it to meld with the leeks.

Pour in 100 ml of vegetable stock to deglaze the pan, scraping up any browned bits from the bottom with your spatula.

Add 100 ml of single cream and 1 teaspoon of chilli paste to the pan. Stir everything together well and bring the sauce to a gentle simmer. Allow it to simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

While the sauce is simmering, cook 300 grams of your chosen pasta according to the package instructions until al dente.

Just before the pasta is fully cooked, reserve about 1/2 cup of the starchy pasta water. Add some of this pasta water, a little at a time, to the simmering sauce to loosen it to your desired consistency.

Return the cooked sausage crumbs to the pan with the sauce and stir to combine.

Drain the cooked pasta and add it directly to the pan with the sauce and sausage. Add 1/4 cup of grated Parmesan cheese.

Toss everything together until the pasta is well coated with the sauce and the Parmesan cheese has melted.

Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of chili flakes, if desired.


Add about 1 tablespoon of oil to a large pan over medium-high heat. Remove the casings from the sausages (if applicable) and add the sausage meat to the hot pan. Fry the sausages, breaking them up with a spatula into a crumb consistency. Once cooked through and browned, remove the sausage crumbs from the pan and set aside.

In the same pan (add a little more oil if needed), add the diced leeks. Fry the leeks for about 10 minutes, stirring occasionally, until softened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Add 1 teaspoon of garlic puree to the softened leeks and cook for 1 minute, stirring constantly until fragrant.

Stir in 2 tablespoons of tomato puree and cook for a few more minutes, allowing it to meld with the leeks.

Pour in 100 ml of vegetable stock to deglaze the pan, scraping up any browned bits from the bottom with your spatula.

Add 100 ml of single cream and 1 teaspoon of chilli paste to the pan. Stir everything together well and bring the sauce to a gentle simmer. Allow it to simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

While the sauce is simmering, cook 300 grams of your chosen pasta according to the package instructions until al dente.

Just before the pasta is fully cooked, reserve about 1/2 cup of the starchy pasta water. Add some of this pasta water, a little at a time, to the simmering sauce to loosen it to your desired consistency.

Return the cooked sausage crumbs to the pan with the sauce and stir to combine.

Drain the cooked pasta and add it directly to the pan with the sauce and sausage. Add 1/4 cup of grated Parmesan cheese.

Toss everything together until the pasta is well coated with the sauce and the Parmesan cheese has melted.

Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of chili flakes, if desired.
