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Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious fettuccine recipe collaboration with Barilla for your family's favorites.
Ingredients:
  • 350g fettuccine
  • 1 jar napoletana pasta sauce
  • 1 large leek, thinly sliced
  • 2 garlic cloves, crushed
  • 2 Italian pork sausages, skinned and cut into 1cm pieces
  • 10 leaves of flat parsley, finely chopped
  • 100g gorgonzola dolce, 1 cm diced
  • 30g Parmigiano Reggiano cheese, grated
  • 82.50 gm of white wine, dry
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • In a large saucepan, bring abundant water to a vigorous boil. Once boiling, sprinkle in 7g of rock salt for every litre of water.
  • Place the Barilla fettuccine in the boiling water and stir gently. Cook as directed on the package.
  • In a large fry pan, warm a splash of oil. Cook leek and garlic covered until leek is nearly caramelized, about 5 to 8 minutes, over gentle heat.
  • Place the sausages in the pan and cook for 2 to 3 minutes until they start to brown. Pour in the wine and let it simmer until it evaporates. Stir in the Barilla napoletana sauce and simmer for a few more minutes.
  • Cook the pasta until it's almost al dente, then transfer it to the sauce along with ½ cup of cooking water, letting it finish cooking together in the pan.
  • Take the pan off the heat and mix in Parmigiano Reggiano cheese and parsley, stirring until well combined.
  • Top with delectable pieces of creamy gorgonzola dolce for a mouthwatering finishing touch.

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