1 Remove the skins from the sausages and place the meat mixture in a bowl.
2 Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.
3 Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.
4 Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
5 Pour in the cream, mix everything together and cook for 1 minute. Set aside.
6 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
7 Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.
8 serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 455 (83%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 127.4mg||39 %|
|Sodium 751mg||26 %|
|Potassium 342.8mg||9 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 545
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