For the sauce
400gr Pappardelle
2 very finely cut leeks
4 skinless Tuscan sausages
1/2 glass dry white wine
250ml double fat cream (optional, for a lighter meal you can create creaminess sautéing pappardelle with parmesan cheese and vegetable broth or cooking starchy water )
Parmigiano cheese
Extra virgin olive oil, black pepper, salt


In a large skillet heat the oil on gentle fire and add leeks. Cook for about 20 minutes covered. Stir Often often, until vegetable will be tender. Season with salt and black pepper. Add crumbled sausages, stir well and cook on medium high fire until brown. Add wine, until the alcohol will be evaporated, lower the flame, cover and cook for other 10 minutes adding broth if it needed .

For the Pasta Dough:
200gr flour plus extra
2 eggs


Place the flour in a wooden pasta board, make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, work the flour into the eggs. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic, and let rest for 30 minutes.
Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Pappardelle.
Bring a large pot of salted water to a boil, add Pappardelle and cook until tender yet firm (“al dente”), drain reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. If you like cream that’s the right moment to add it in to the sauce, stir on low fire until become more thick. Pour the pasta in the skillet with the sauce on medium fire. Sauté stirring well, add half Parmigiano cheese and starchy water if you wish. Toss with the rest of Parmigiano cheese, season with other black pepper and serving immediately!


Chiara Tomassetti

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