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How to make Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 350g Barilla fettuccine
  • 1 jar Barilla napoletana pasta sauce
  • 1 large leek, thinly sliced
  • 2 garlic cloves, crushed
  • 2 Italian pork sausages, skinned and cut into 1cm pieces
  • 10 leaves of flat parsley, finely chopped
  • 100g gorgonzola dolce, 1 cm diced
  • 30g Parmigiano Reggiano cheese, grated
  • 1/3 cup of white wine, dry
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Method

  • Step 1 In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  • Step 2 Drop the Barilla fettuccine into the water and stir. Cook according to the instructions on the pack.
  • Step 3 Meanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.
  • Step 4 Add the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the Barilla napoletana sauce and simmer for few minutes.
  • Step 5 Drain the pasta a couple of minutes before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
  • Step 6 Remove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.
  • Step 7 Serve and garnish with pieces of gorgonzola dolce on top.