Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).

Drop the Barilla fettuccine into the water and stir. Cook according to the instructions on the pack.

Meanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.

Add the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the Barilla napoletana sauce and simmer for few minutes.

Drain the pasta a couple of minutes before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

Remove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.

Serve and garnish with pieces of gorgonzola dolce on top.