Speedy Chicken Sausage, Edamame and Baby Leek Pasta Rigati ?
We’re still going strong with the edamame and leek combo over here – did you catch last week’s pasta dish? Well here’s a remix that does everything pretty much the same BUT I replaced the pancetta with some chicken sausage meatballs. I don’t know which version I prefer more?! You’ll have to make both and let me know ?
Recipe step-by-steps in highlights for the pancetta version, which can easily be swapped out for the chicken sausages. For this I simply removed the meat from the casings and vaguely rolled into ‘meatballs’ (it’s a little ‘sticky’ and hard to work with so no need to be perfect!). I would defo recommend using a non-stick pan to cook them through before adding the other ingredients; I found that they tend to stick like heck to my other pans!