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Pasta with Porcini Sausage and Leeks

Recipes of My Art
Servings 2


  • 200 g pasta
  • 200 g pork mince
  • 1 small leek
  • 1 tablespoon olive oil
  • 10 g dried porcini
  • 1/2 teaspoon fennel seeds
  • 3 stems fresh thyme
  • red chill finely chopped (optional)
  • 50 ml white wine
  • 100 ml cream
  • handful fresh parsley
  • salt & pepper


  • Put a pot of salty water on to boil.
  • In a small bowl add the dried porcini and cover with a small amount of boiling water. Once the mushrooms have softened roughly chop them up but reserve the water.
  • In a large pan fry heat up the oil and cook the pork mince and leek for about 10 minutes, braking up the mine while cooking.
  • Add that thyme, fennel seeds, porcini, chilly (add to your taste) and season with some salt and pepper give it a little mix. Pour in the wine and continue to cook for a few more minuted. Add the cream, mix everything up and cook foe about 2 - 3 minutes on a low heat.
  • Cook the pasta as per the instructions but drain 1 - 2 minutes before it is finished. RESERVE some of that pasta water as you will need to use some of it to finish the cooking off of the pasta.
  • Place the pasta into the pan with the sausage mixture and continue the cooking, add a spoonful of the porcini water (or pasta water) as needed to stop the pasta from drying out.
  • Add salt and pepper as needed.
  • Serve with some parsley sprinkled over the top.