Sausage and Leek Meatball Tagliatelle


Happy January. If, like me, you got paid early in December, and are now eagerly anticipating being paid and trying to wring value out of every last penny, then I hope this recipe helps.

It’s a Niger Slater one that does his talent for making superbly comforting food from easily available ingredients, and I’ve got two dinners out of it for about four quid.


A pack of sausages
Two leeks
A 250ml tub of cream
150g tagliatelle
Chilli flakes
Fresh parsley


Slice open the sausages and put the insides in a bowl, discarding the skins. Add a couple of teaspoons of dill and chilli and squodge it all together with your hands.


Fashion this into about 8 largish meatballs. In a large saucepan, heat a generous amount of olive oil. Brown the meatballs win this, then cover and cook for another 10 minutes, shaking occasionally to evenly cook the balls.

Transfer the balls to a bowl. Put a pan of salty water on boil and cook the pasta. Chop the leeks, and put them on a low heat in the pan you cooked the meatballs in, to cook in the juices.


When they are soft and lovely, throw in the cream, some tarragon and chopped parsley, and season. Add the meatballs and drained tagliatelle and let it cook for a few more minutes.

Serve, eat, meditate on the fact your poverty is manageable for 10 minutes.


Tasty Tuesdays on


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