Creamy Leek and Sausage Penne with Parmesan

Clean and thinly slice the 60 gr Leek, mince the 1 clove Garlic, pick the 1.5 gr Fresh Thyme, and remove the 100 gr Pork Sausage from its casing, crumbling the meat into bite-sized pieces.

Bring the 750 ml Water and ³/₄ tsp Sea Salt to a rolling boil in a pot, add the 100 gr Penne, cook until al dente for 10 minutes, then reserve 100 ml of starchy water before draining.

Heat the ¹/₂ tbsp Olive oil extra virgin in a wide skillet over medium-high heat, add the crumbled sausage meat, and sear for 6 to 8 minutes until golden browned, then transfer the meat to a plate while retaining the rendered fat in the pan.

Reduce the heat to medium, melt the 1 ³/₄ tsp Butter into the skillet, add the sliced leeks, and sweat gently for 5 minutes until soft and tender.

Stir in the minced garlic and 1.5 gr Fresh Thyme, cooking for 30 seconds until fragrant.

Return the browned sausage to the skillet, pour in the 60 ml Dairy Cooking Cream along with 100 ml of the reserved pasta cooking water, season with ¹/₂ tsp Black Pepper - Coarsely Ground, and simmer gently for 3 minutes.

Fold the drained penne into the sauce over low heat for 1 minute, take the skillet off the heat, and stir in 16 gr Parmesan - Grated until melted into a glossy, emulsified coating.

Plate the creamy penne into warm bowls and garnish with 4 gr Parmesan - Grated, ¹/₄ tsp Black Pepper - Coarsely Ground, and 0.5 gr Fresh Thyme.