Ingredients
- 80g butter
- 6 fresh sage leaves
- 1tbs sherry or red wine vinegar
- 200g bucatini, or your favourite pasta
- 1 leek, washed and chopped
- Salt and black pepper
- 4 slices of mortadella
- Pecorino or Parmesan, grated or shaved
1 Put the butter into a pot over a low to medium heat. Let it melt and bubble. After three minutes or so it will start to foam, and the colour will change to a golden amber.
2 Immediately remove from the heat and add the sage leaves. Carefully swirl the sage around, then add the vinegar and set aside.
3 Cook the pasta as per instructions, but for the last two minutes add the leeks and cook until soft.
4 Drain, leaving a little water in the pan, then return the pasta to the pot with the sage butter. Season.
5 Serve straight away with the mortadella on the side and the cheese sprinkled generously over the top.
