Ingredients

• hand made parpadelle pasta for 4
• 2 pork sauages, skin removed
• 1 leek, chopped
• tsp fennel seeds, finely ground
• handful pine nuts, lightly toasted
• 2 garlic cloves
• 1 cup of white wine
• 150 mL of thickened cream
• handful of chopped flat-leaf parsley
• 50gm butter
• salt and pepper to season

Directions

1. caramelise the leeks and garlic in the butter gently for 10mins

2. add the pork mince and fennel seeds and fry for 5 mins

3. deglase with the wine

4. add the cream and pine nuts, season with salt and pepper and simmer for 20 mins

5. Meanwhile, bring to boil a saucepan of water

6. prepare the pasta and cook

7. drain the pasta and add to the sauce, stirring for 2 mins

8. serve and sprinkle with parsley

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