Ingredients

• 250g x Pappardeilli Pasta - Fettuccini would work well

• 1 x Small bunch shallots - chopped
  

• 2 x Small leeks - washed and diced

• 20g x Butter

• 3 x Medium Italian sausage

• 1/2 x Cup white wine

• 1 x Tin Italian tomatoes

• 1 x Cup Porcini mushrooms - if porcini mushrooms not available use button mushrooms

• 1 x Cup heavy cream

• 1 x Tablespoon red wine vinegar

• 1 x Tablespoon dried Mediterranian oregano

Preparation

Slice the skin of the Italian Sausage length wise and with a spoon, scrape out the meat filling. Then in a medium hot pan add a little olive oil, brown the sausage pieces on all sides then set aside.

Next add the shallots and leeks to the pan with a little more olive oil if needed and cook down until soft and caramelised.

Deglaze the pan with the white wine then return the sausage meat to the pan, add the oregano and tomatoes and stir everything together then add the cream and stir again then stir in the cream and check the flavour......