Ingredients

• 250g x Pappardelle Pasta - Fettuccini would work well

• Olive oil

• 1 x Small bunch shallots - chopped
  

• 2 x Small leeks - washed and diced

• 30g x Butter

• 3 x Medium Italian sausages - see method

• 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 pure cream

• 1 x Tablespoon red wine vinegar

• 1 x Tablespoon dried Mediterranian oregano

• Salt to your taste or special diet

Preparation

Slice the skin of the Italian Sausage length wise and with a spoon, scrape out the meat filling to about 2cm pieces Then in a medium hot pan add a little olive oil, brown the sausage pieces on all sides then set aside.

Next, in the same pan, add the butter (with a little more olive oil if needed) and the shallots and leeks and cook down until soft and caramelised.

Deglaze the pan with the white wine then add the mushrooms and cook down untill soft then return the sausage meat to the pan and stir to bring everything together.

Next, add the oregano and tomatoes, stir again then add the cream and vinegar. Taste to check the flavour is balanced to your liking. A little more red wine vinegar may be needed to sharpen the flavour.