This recipe features L'Authentique exquisitely flavoured pork and fennel sausages, along with leek and garlic, stuffed into Rustichella paccheri and enveloped in a deliciously rich tomato and basil sauce. This is comfort food at its finest.
Serves 2
200g Rustichella Paccheri pasta
420g L’Authentique pork & fennel sausages
1 leek, finely chopped
2 garlic cloves, finely chopped
530g Sabato Basil pasta sauce
2 tbsp Pons traditional organic olive oil
handful Parmigiano Reggiano, grated
Sal de Añana spring salt
Pepper
Preheat oven to 180°C. Cook the pasta in boiling salted water for 6 minutes, keeping it firm. Meanwhile, cook the leeks in olive oil until tender. Remove the sausage meat from its casing, crumble it into the pan with the leeks, and add the chopped garlic, salt, and pepper.
In a casserole dish, spoon half of the pasta sauce across the bottom. Begin filling your Paccheri with the sausage and leek mixture using either a piping bag or a teaspoon, standing them up in the dish as you go.
When the dish is full, spoon the remaining pasta sauce over the top and sprinkle with grated Parmesan. Bake for 20 minutes or until the pasta is al dente.
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