Fettuccine with leek and chorizo

Ingredients for 4 servings:

• 200 g leek
• 100 g paprika sausage, Spanish chorizo
• 4 tbsp olive oil
• 200 g sour cream, optionally mascarpone
• salt and pepper
• 320 g pasta, fetuccini or other
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a quick lunch

Wash the leek, removing the roots and first leaf as well as any particularly green parts. Then cut the leek into fine rings about 4 mm thick. Wash again, place in a sieve and shake dry thoroughly, if necessary spread out on a kitchen towel and pat dry. If the chorizo ​​is already very dry and hard, use a slicer to cut it into slices about 2 cm long and then cut these into thin strips. Sauté the leek in olive oil in a pan or sauté pan until soft, without browning. Now add the sour cream or mascarpone and mix with the leek. Season the vegetables with salt and pepper. Set the leek cream aside. Cook the fetuccini in plenty of salted water until al dente. Then lift them out of the water with a pasta spoon, drain a little and add to the leeks. Mix everything well and reheat. If the sauce is too thick, add a little of the pasta water. Be careful not to overcook it. Remove the pasta from the heat and arrange it on warmed plates. Sprinkle with the chorizo ​​strips and Parmesan cheese, and serve immediately.