Spicy Sausage & Leek Pasta

Ingredients: The ingredient amounts are for two servings.

• Sausages 250g or 8.8oz, reduced fat
• Salt & Pepper pinch
• Olive Oil 1 tsp
• Leeks 3
• Garlic 1 clove
• Tomato Puree 2 tbsp
• Vegetable Stock 100ml or 3.3fl oz
• Single Light Cream 100ml or 3.3fl oz
• Rigatoni 120g or 4.2oz, dry
• Parmesan Cheese 2 tsp

Instructions:

Heat a pan over medium heat with a little oil. Add the sausages and break them
up with a spoon until crumbed. Cook until browned, then remove from the pan and
set aside.

In the same pan, add the diced leeks. Season with salt and pepper and cook for
about 10 minutes until soft.

Add the garlic and cook for 1 minute. Stir in the tomato purée and cook for a few
minutes until deepened in colour. Pour in the vegetable stock to deglaze the pan,
then add the single cream and chilli oil. Simmer for 10 to 15 minutes.

Bring a pot of salted water to the boil and cook the pasta according to packet
instructions. Just before draining, reserve a little pasta water.

Add the cooked sausage back to the sauce. Stir in the pasta, loosening the sauce
with a splash of pasta water if needed. Finish with grated Parmesan and serve hot.