Pasta with Sausage and Leeks
Rate This Recipe:
Pasta with Sausage and Leeks is a fantastic pasta main dish! Just add a salad and some warm garlic bread for a complete meal.
We’ve been on a bit of an Italian kick around here lately. Although most Italian recipes I cook use tomato-based sauces, this one has not a tomato in sight anywhere. The combination of leeks, sausage and Parmesan made a fantastic dish! BeeBop had seconds.
The original version of this recipe came from an old issue of Fine Cooking magazine. I, of course, tweaked that old recipe to put my own touch on it and I think it turned out really great. I also think you could also sneak some tomatoes into the sauce and it wouldn’t suffer any, either :-)
How to Make Pasta with Sausage and Leeks
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Cook the Pasta
Put a large pot of generously salted water on to boil and cook the pasta while you prepare the sauce. I used campanelle but any short-cut pasta would work.
I just like the way the campanelle looks. It looks something like a lily, one of my favorite flowers.
Make the Sauce
In a large skillet, heat the olive oil over medium-high heat.
Cook the sausage, breaking it up with a spoon or potato masher, until it’s golden in color; about 5 minutes.
Speaking of breaking up Italian sausage…you know the way ground beef crumbles so nicely and easily when you cook it? Well, Italian sausage does not cooperate in any way, shape, or fashion like that. But I want my sausage crumbled, so I just get in there with a potato masher and take care of it.
Add the leeks and cook, stirring often, until soft; about 8 minutes. If you’d like substitute onion for the leeks, that works just as well. Leeks can be a bit difficult to clean, I know.
Stir in the shallot and cook for 1 minute. The original recipe called for that little bit of shallot and, honestly, I can’t tell that it made a bit of difference. So, if you want to skip it altogether go right ahead.
Add 1 tblsp of butter, the peas, and broth. Heat to a boil.
Reduce the heat to medium low and simmer gently for 5 minutes. Season with salt and pepper. Cover the skillet and keep the sauce warm until the pasta is ready.
Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.
Combine the Sauce and Pasta
Add the sausage and leek sauce to the pasta and toss well. Remove from the heat and add the remaining 1 tablespoon of butter and the grated Parmesan. Toss again.
Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.
More Recipes You May Like
- Pastitsio
- Pasta with Tomato Basil Sauce
- Baked Spaghetti
- Pasta d’Arrabiata
- Classic Macaroni and Cheese
- Bow Tie Pasta Salad with Tomatoes and Grapes
Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!
Pasta with Sausage and Leeks
Ingredients
- Kosher salt
- 2 tablespoons olive oil
- 12 ounces Italian sausage casings removed
- 2 large leeks trimmed, light green and white parts cut into ½ inch pieces
- 1 tablespoon finely chopped shallot
- 2 tablespoons butter
- 1 cup frozen young peas defrosted and drained
- 1 cup chicken broth
- Black pepper
- 1 pound campanelle or other short-cut pasta
- ½ cup grated parmesan cheese; more for serving if you like
Instructions
- Put a large pot of generously salted water on to boil. Cook pasta while preparing sauce.
- In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking it up, until golden in color; about 5 minutes.
- Add the leeks and cook, stirring often, until soft; about 8 minutes.
- Stir in the shallot and cook for 1 minute.
- Add 1 tblsp of butter, the peas, and broth. Heat to a boil. Reduce heat to medium low and simmer gently for 5 minutes. Season with salt and pepper.
- Cover skillet and keep warm until pasta is ready.
- Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.
- Add the sausage and leek sauce to pasta and toss well.
- Remove from heat and add remaining 1 tblsp butter and the grated Parmesan. Toss well.
- Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I had some already cooked chicken apple sausage and leeks that I needed to use so I did a lot of modification with the recipe. I couldn’t crumble the sausage and I agree that’s a disadvantage. I’ve never had leeks pan cooked like this and I really loved them prepared this way and was surprised how much they cooked down and caramelized. Used garlic instead of shallot and glazed the pan with a little white wine after cooking the leeks. Use some ancient frozen peas. Overall, we enjoyed the outcome and will bring leftover to work tomorrow! This made a lot of food for two people.
I’m the cook in our home but in a cast for a while. LOVE leeks, hubby didn’t. Found this recipe, he LOVED it, especially since he prepared it! I just supervised kitchen. New convert. Agree w others, add peas at the end, didn’t use sweet sausage as peas are quite sweet. If you are subbing pasta, as we did, may want to hold back on the amount you use. Excellent recipe!!! We are sorry we just ate the last serving tonight.
Glad you made a convert to the leek loving side ;-) And very happy you all enjoyed the recipe.
This dish is in regular rotation in our household. We prefer it with hot Italian sausage over sweet.
I skip the olive oil and rely on the wonderfully spicy red fat in the sausage to cook the leeks in. I add more leeks than called for and that makes the sauce thinner (from the water in the leeks) so I compensate by adding an additional pat of butter and a couple of tablespoons extra of the fresh grated parmesan.
I add the peas in at the last moment to ensure that they don’t overcook and get mushy. They should pop when bitten into.
A dear friend has made this with mushrooms instead of sausage (for a vegetarian dinner guest) and it was nearly as delicious as the sausage version.
That’s a great suggestion for making this appropriate for vegetarians, Dianne. Thanks!
I used sweet Italian chicken sausage – it was great!
Bought leeks and needed a recipe, so glad to have found this recipe. I did not have peas but added sliced fresh mushrooms and used whole wheat rigatoni. Everything else was followed to a T. Excellent, flavor and good comfort food and a cold January night. Highly likely to make it again.
Do you drain the fat off after cooking the sausage or is that meant to be left in for part of the sauce?
I drain the fat off, Jennifer. There’s usually way too much of it.
Thanks for the fast reply! :) I wish the directions had said that somewhere. I always drain the fat, so I was unsure. I can’t wait to make this! I’m thinking of adding fresh basil.
Ok so I tried it tonight, like right now…. It’s a hit!!! I did tweak it just a bit. I sauteed onions and garlic first then the sausage. I also used 3 leeks not two. I also left out peas and added a little bacon to it. Totally yummy!! Even the picky eater liked it!!! Thanks!!! P.s. I might also add this is the first time I’ve eaten leeks in my entire 43 years!!! I’ll be doing this again…
Just found this recipe and WOW! What a fun, fantastic, flavorful meal. My whole family loved it and now will be added as a favorite!
Thanks~
Leslie – I’m so glad you and your family liked this. It’s one of our favorites, too.
wow can’t wait to try this we are having an italian night in my neighborhood this weekend this would be easy and delicious
That looks absolutely wonderful. A bit lighter than most tomato based Italian fare. Would you cook it for me the next time you are this way?
I really enjoy the commentary, ‘specially since it sounds like you are right here with me.
Take care.
Miss P