Waitrose and Partners
Mustardy leek & sausage pasta

Mustardy leek & sausage pasta

Softly mellowed leeks, peppery sausages and tangy mustard make a winning combination in this just-what-you-need-after-a-long-day pasta dish.

4 out of 5 stars(12) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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  • tbsp Essential Olive Oil
  • 6 pork sausages with black pepper & nutmeg
  • 400g pack Waitrose Trimmed British Leeks, halved lengthways and finely sliced
  • 350g Essential Penne
  • 150ml essential single cream
  • 1 tbsp Essential Wholegrain Mustard
  • 1 Essential Lemon (scrubbed), zest and juice


  1. Heat 1 tbsp oil in a large frying or sauté pan over a high heat. Squeeze the sausagemeat from the skins into the pan, breaking it up with a wooden spoon. Fry for 6-8 minutes, stirring regularly, until golden throughout with no pink meat and the juices run clear. Scoop the meat out of the pan and set aside.

  2. Add the remaining ½ tbsp oil and the leeks to the pan with a pinch of salt, then lower to a medium heat. Cook for about 10 minutes until sweet and soft.

  3. While the leeks are cooking, bring a large saucepan of salted water to the boil and add the pasta. Cook for 1 minute less than pack instructions. Scoop out a mugful of water before draining.

  4. Return the sausagemeat to the pan with the leeks. Stir in the cream and mustard. Add the cooked pasta, 3 tbsp reserved cooking water and the lemon zest and juice; stir everything together over the heat. Season, remembering the sausages are peppery. A little grated Parmigiano Reggiano goes nicely over the top, if liked.

Cook’s tip

Fresh herbs can really liven up a dish with flavour, aroma and colour. Why not shred some sage leaves and fry with the sausagemeat or toss chopped parsley through the pasta just before serving.


Typical values per serving when made using specific products in recipe


2,781kJ/ 665kcals



Saturated Fat












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