Cut off the tip of the leeks, remove the outer leaves and cut them in thin wheels, avoiding the green part.
Put the leeks and the extra virgin olive oil in a pan, turn on the heat and cook for 1 minute. Deglaze with the white wine, lower the heat and cook until the leek has become very very tender, almost creamy. Add salt and pepper to taste, if necessary, add a little hot water. Blend with an immersion blender, empty the cream in a bowl and set it aside. In the same pan, browning skinned and crumbled sausage for 3 minutes, until it is cooked.
Cook the Pappardelle Le Matassine Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sausage and the cream of leeks for a couple of minutes, stirring carefully.
Serve immediately and enjoy!