Pasta with Sausage, Leek and Mascarpone (4)

A recipe for short pasta from Rachel Roddy. If you can get Italian sausages all the better.

Pasta with Sausage, Leek and Mascarpone (4)
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Pasta with Sausage, Leek and Mascarpone (4)
Print Recipe
  1. Bring a large pan of water to a boil for the pasta. Squeeze the sausagemeat from the casing and crumble the flesh.
  2. Trim the leek, stripping away the outer layer, then trim the root and very dark green parts, split, rinse very well and slice.
  3. In your largest frying pan, fry the leek in the olive oil until soft and collapsed, then add the sausagemeat and thyme, and cook, stirring, until the meat is no longer pink. Pour over the wine and leave to bubble gently.
  4. Once the pasta water is boiling, add salt, stir, then add the pasta and cook until al dente, bearing in mind that it is going to cook for another minute with the sauce.
  5. While the pasta cooks, scoop out three tablespoons of the cooking water and mix in a small bowl with the mascarpone and pecorino.
  6. Once the pasta is done, drain, saving some of the cooking water, and add the pasta to the sauce (or use tongs or a spider to lift directly into the sauce). Toss, swishing the pan vigorously, and cook for 45 seconds, always stirring or shaking the pan, adding a bit more cooking water if it seems dry.
  7. Pull the pan from the heat, scrape in the mascarpone and add a few grinds of black pepper, and swish again, so everything comes together. Serve, passing round more grated cheese.
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