Sausage Orzo with Sage and Leeks

• 1 tbspolive oil
• 450gplain pork sausage meat
• 350gtrimmed leeks, halved, thoroughly washed and thinly sliced
• 8gsage leaves, finely chopped
• 2garlic cloves, finely chopped
• 150mlcrisp dry white wine
• 260gdried orzo
• 30gunsalted butter, cut into small cubes
• 180gbaby spinach, rinsed and drained
• 35gPecorino Romano, finely grated
• fine salt, for the pan and pasta water
• freshly milled black pepper, for the final seasoning

Method

1. 1Bring a large saucepan of water to the boil. Keep it ready while you start the sausage pan.
2. 2Heat the olive oil in a 30cm deep frying pan over a medium-high heat. Pinch in rough 2cm nuggets of sausage meat and leave them untouched for 3 minutes until well browned underneath, then turn and cook for 5-7 minutes until deeply golden, steaming hot throughout and with no pink remaining. Lift onto a plate.
3. 3Lower the heat to medium, keeping the sausage juices in the pan. Add the leeks, sage and a pinch of salt, then cook for 7-8 minutes until soft and sweet but not browned. Stir in the garlic for 1 minute until fragrant.
4. 4Salt the boiling water and add the orzo. Boil for 7-9 minutes, or 2 minutes less than the packet instructions, until tender around the edges but still firm at the centre.
5. 5As soon as the orzo goes in, pour the wine into the sausage pan and scrape up the browned bits. Bubble for 4-5 minutes until reduced to roughly 2 tbsp with no harsh alcoholic smell, then return the sausage nuggets to the pan.
6. 6Scoop out 350ml pasta cooking water, then drain the orzo. Tip it into the sausage pan with 200ml cooking water and the butter, then simmer for 2-3 minutes until the orzo is tender and coated in a glossy sauce.
7. 7Fold in the spinach a handful at a time and cook for 1-2 minutes until just wilted. Take the pan off the heat, stir through the Pecorino and season with black pepper. Loosen with more reserved cooking water if needed, then taste and add salt only if required.

Per serving

kcal

754

protein

29.4g

fibre

6.3g

carbs

60.8g

fat

41.8g