1 x 400g Colcom Chipolata Sausages, cooked, sliced on the diagonal in half
2 cups thinly sliced leeks (white and pale green parts only)
4 Tbls Butter, cut into small cubes
1 cup Cream
1 ½ cup dry white Wine
3 Tbls Olive Oil
500g White Mushrooms
¼ cup sliced Shallots
2 cups frozen Peas, thawed
2 Tbls flat leaf Parsley
2 tsp fresh Thyme, chopped
4 Tbls Kefalotiri, grated
1 packet Pasta, cooked al dente
- Place the leeks and wine in a saucepan over high heat and bring to the boil; lower the heat and cook at a simmer until the liquid is reduced approximately 1/3 cup. Remove the pan from the heat and stir in the butter, a few pieces at a time. Add the cream, return the pot to very low heat, whisking to prevent scorching, cook for 1 minute. Season with salt and pepper and remove from the heat.
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 3-5 minutes. Stir in the shallots, 1 Tbls parsley and all the thyme. Continue cooking until the mushrooms are very tender, about 5 minutes more. Add the peas; toss well. Remove from the heat and add the leek mixture. Set aside.
- Place the drained and cooked pasta in a large shallow serving bowl. Pour the leek, mushroom and pea mixture over the pasta and add the remaining fresh parsley and chipolata sausages. Toss to distribute evenly.
- Sprinkle the Kefalotiri cheese over and serve