Sausage, Leek & Fennel Sauce With Mushroom Tortelloni

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Add your fennel seeds and sausage meat (remove the paper if required!) to the pan and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit, then top, tail and slice finely

Peel and slice (don't chop!) your garlic

Add the sliced leek and sliced garlic to the pan with the sausage meat and cook for 4-5 min or until the leek is beginning to soften

Meanwhile, add your portobello mushroom tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

While the pasta is cooking, dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water and stir in your soft cheese – this is your creamy stock

Once the leek is beginning to soften, add 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan and give everything a good mix up

Add the creamy stock to the pan and cook for 1-2 min further or until the sauce has thickened and the sausages are cooked through (no pink meat!)

Once the sauce has thickened, stir in the drained portobello mushroom tortelloni with half of your grated Italian hard cheese (save the rest for later!), a splash of starchy pasta water and a generous grind of black pepper – this is your sausage, leek & fennel sauce with mushroom tortelloni