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  • Writer's pictureDavid

Casarecce Rustica with Sausage & Leek

Spicy, tasty, simple

This is such a simple dish. Typical of Italian rustic dishes: few ingredients, not too fussy to make and really tasty.

If you can't get Italian sausage, I'd try something like merguez or Toulouse. Failing that, some cured sausage. I'm not sure chorizo would work as well on account of the paprika, but if that's what floats your boat...




Italian sausage (see above)


dried sage


white wine


pecorino cheese - Parmesan would be ok if it's all you have

caserecce pasta - or whatever you have!


Watch the video


  • Top and tail the leek. Cut it into finger-length pieces, then slice them lengthways

  • Wash the leek. You can do it first, but I find washing it in a colander after it's sliced up is better for really cleaning it

  • Cut the sausage in half lengthways, then roughly slice it

  • Finely chop the chilli - the more seeds you leave, the hotter the dish

  • Heat olive oil in a pan

  • Add the chilli and cook for about 5 minutes - till the oil is coloured

  • Add the sausage and stir it through

  • Cook it for about 10 minutes

  • Add the dried sage and pepper

  • Stir!

  • Let it cook for about 5 minutes, then add a good glug of white wine; it's maybe a glass

  • Bring it to the boil to cook off the alcohol

  • Add the leeks, stir them through and cook gently for 10-15 minutes

  • Meanwhile... salt a pan of water. Bring it to the boil and add the pasta

  • Remember: turn the heat down to about 80º - you don't need full power to cook pasta

  • Whatever the recommended cooking time (casarecce are about 9 minutes), we'll do it for 2 minutes less

  • While the pasta is cooking, whisk up your egg in a bowl or jug and add a good 100g of grated pecorino. You want a thick paste

  • After 7 minutes (for casarecce) add about 3 ladles of pasta water to the leeks and sausage

  • Add the pasta

  • Stir it through and cook for a further 2 minutes

  • Add the egg & cheese paste. If it's too thick, add another ladle of pasta water

  • Mix it through and Bob's your uncle

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