Serves for 4 | Prepare & cooking 30 minutes
250gm of penne
four spicy pork sausages
one tbsp olive oil
400gm packet of brussels sprouts (ends trimmed & cut into halved)
one leek, pale section only, thinly cut
two garlic cloves (crushed)
250gm of thickened cream
one lemon (rind & squeeze)
one tbsp wholegrain mustard
20gm of natural flaked almonds (toasted)
Boil the pasta with a pot following pack instruction until al dente, then let stand to drain.
Now, put on a big frying pan on stove with high temperature. Put in the sausage mince to stir-fry & break up into lumps until golden brown (about 5 minutes) then move it to a bowl with slotted spoon.
Heat up the oil, then put in the brussels sprout & stir-fry in a frying pan, stirring until the brussels sprout begins to caramelize (about 5 minutes).
Put in the leek & garlic to stir-fry until tender (about 5 minutes). Return the sausage mince to the pan with the cream & altogether with lemon juice & mustard. Stir-fry until the sauce thickens (about 2 minutes). Lastly put in the pasta & toss to mix up. Season.
Separate the pasta mixture evenly among bowls. Sprinkle with almond & lemon rind.
Self-made food tastes better, don't you think?