Harry Lilai’s Sausage and Leek Pasta

Chef Harry Lilai shows us how to make this amazing simple and delicious pasta using Vetta.

  • 300g Vetta Rollini pasta
  • 200g slice leeks
  • 150g pork sausage
  • 200g cherry tomato
  • 120ml chicken stock / water
  • 2tbls. Confit onion
  • 60g butter
  • 100ml olive oil
  • 10g chopped parsley
  • Pecorino for grating


  1. Preheat oven to very hot
  2. Put a pot of salted water on for the pasta
  3. Heat a pan to very hot, working fast add 30ml olive oil, cherry tomato and salt
  4. Place into the oven 4-7 min remove and into a bowl with all the juice
  5. In a separate pan add the remainder oil, butter and bring to the heat
  6. Add leeks and sweat down
  7. Remove skin from the sausage and add to the leeks cooking and breaking it down with a spoon
  8. Add 2tbls. Confit onion
  9. Add smashed tomato and cook for 4min just to incorporate. Set aside

Cook the pasta in the boing water approx.3min strain and allow to drain.


  1. Add pasta to the leek, sausage and tomato mix
  2. Add the chicken stock bring the heat back to it
  3. Divide into two large bowls and serve with grated pecorino

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