On Sunday nights my children get to choose what we eat for dinner and yesterday we had a unanimous show of hands for this sausage, leek and pasta bake. For some reason neither of them will eat onions, managing to find the smallest piece in any dish and leaving them dotted round the edge of their plates. Leeks on the other hand do not seem to bother them. Of course leeks have a much milder flavour than onions and tend to be a bit softer if cooked well. Leeks are also a good source of Vitamins A, C and K so I am more than happy that they eat them. I like to have a nice crisp, green salad with this meal to lighten it a bit but haven’t yet managed to get the kids to agree to that one.
- 250 g Penne pasta tubes
- 50 g butter
- 50 g flour
- 600 ml milk
- 1 tsp dry mustard
- salt and pepper
- 2 tblsp olive oil
- 1 leek washed and sliced thinly
- 400g Cumberland sausages
- 25 g fresh breadcrumbs
- 60 g cheddar cheese, grated
- ½ tsp smoked paprika
- Preheat the oven to 160°C (325°F).
- Boil pasta in plenty of salted water according to manufacturer’s instructions.
- Drain and toss with a little oil. Set to one side.
- Melt the butter in a saucepan and then stir in the flour to make a roux.
- Remove from the heat and gradually stir in the milk.
- Return to the heat and stir continuously until thickened. Whisk in the mustard and season to taste. Set to one side.
- Heat the olive oil and lightly fry the sliced leeks until soft.
- Remove the skins from the sausages and break up each sausage into small chunks.
- Add to the leeks and fry until cooked and golden brown.
- Deglaze the pan with a splash of white wine or water.
- Add the sausage mixture to the pasta and mix well.
- Place into a baking dish.
- Pour the white sauce over the pasta and sausage mixture, mixing well.
- Mix together the breadcrumbs, grated cheese and paprika and sprinkle over the top of the pasta.
- Bake uncovered for 20 minutes.