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Sausage and Leek Pasta

4.77 from 13 votes

If you’re looking for a delicious pasta recipe that’s perfect for any occasion, look no further than this Italian Sausage and Leek Pasta recipe! The rich, savory flavor of the Italian sausage is perfectly complimented by the slightly sweet leeks and peas. A light sprinkle of grated Parmesan is the only garnish needed for this lovely dinner.

The finished dish in a white serving bowl with forks on the side.

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My Sausage and Leek Pasta recipe is simply the perfect choice for a cozy weeknight dinner or a special occasion with friends and family. The combination of flavors in this dish is truly exceptional. The Italian sausage adds a rich and meaty flavor, while the leeks and peas bring a natural sweetness to the dish, and the final sprinkle of Parmesan ties it all together.

Not only is the recipe delicious, it’s also very easy to make. You’ll need just a few simple ingredients and some basic cooking techniques to create this recipe in your own kitchen. It’s sure to become a new favorite that your family will ask for often!

❤️ Why We Love This Recipe


  • It’s hearty and satisfying yet not weighed down with a creamy sauce.
  • Easy to make for even beginner cooks.
  • It’s versatile. It can be served as a main dish or as a side to a more substantial entree.

WHAT PEOPLE ARE SAYING …

“Excellent flavor and good comfort food and a cold January night.”
— Audereen

🍳 Tools You’ll Find Helpful


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🛒 Ingredient Notes


A labeled photo of all the ingredients needed for the recipe.
  • Italian Sausage – Your preference of mild or spicy.
  • Leeks – Leeks are a member of the onion (or allium) family with a sweet and delicate flavor. They’re an essential ingredient in this recipe, and add a unique taste to the dish. Make sure to trim and clean the leeks properly before cooking, as they can be dirty.
  • Peas – I use defrosted and drained green peas. If you have fresh peas, even better!
  • Chicken broth – Either purchased or homemade. Swanson always meets my needs for a purchased broth.
  • Parmesan cheese – You’ll use Parmesan both in the sauce and as a garnish. Use the highest quality that fits in your budget.
  • Pasta – I used campanelle because it’s pretty, but any short-cut pasta such as fusilli or penne works just as well.
  • Butter and olive oil – Olive oil is used for cooking the sausage and leeks. Butter is added for flavor.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make Sausage and Leek Pasta


  1. Put a large pot of generously salted water on to boil. When the water comes to a boil, add the pasta and let it cook while preparing the sauce.
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Cook the sausage while breaking it up until it becomes golden in color; about 5 minutes.
  3. Add the leeks and cook, stirring often, until soft; about 8 minutes.
  4. Stir in the shallot and cook for 1 minute.
  5. Add 1 tablespoon 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.
  6. Cover the skillet and keep the sauce warm until the pasta is ready.
  7. Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.
  1. Add the sausage and leek sauce to the pasta and toss well.
  2. Remove from heat and add the remaining 1 tablespoon of butter and the grated Parmesan. Toss well.
  3. Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.

👉 How to Trim and Clean Leeks

Leeks are often grown in sandy soil that becomes trapped within their layers. To clean leeks properly, trim off the root end and any tough, dark green leaves. Slice the stalk lengthwise and rinse each side under cool running water, fanning the layers apart to remove any dirt or debris. Pat dry with a paper towel before cooking.

🍚 How to Store


  • Fridge: Allow any leftovers to cool completely. Transfer to an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
  • Freezer: Leftovers may also be frozen for longer storage. Freeze in an airtight container for up to 3 months.
  • Reheating: Leftovers may be reheated in the microwave or on the stovetop. If using a microwave, cover the pasta with a damp paper towel to prevent it from drying out. If reheating on the stovetop, add a splash of chicken broth or water to the pan to help reconstitute the sauce.
A closeup view of finished sausage-leek pasta.

🔀 Recipe Variations


  • Vegetarian Version: For a vegetarian version, substitute the Italian sausage with plant-based sausage or mushrooms. Swap out the chicken broth with vegetable broth. You may also wish to increase the volume of peas used.
  • Spicy Version: Add some heat by using spicy Italian sausage or adding red pepper flakes to the sauce.
  • Creamy Version: For a creamy sauce, add up to 1/2 cup of heavy cream or half-and-half to the sauce before tossing it with the pasta.
  • Broth Substitution: Instead of using chicken broth, try using vegetable or beef broth for a different flavor.
  • Gluten-Free Version: Use gluten-free pasta instead of regular pasta.
  • Add Some Crunch: Top the pasta with some toasted breadcrumbs or crushed croutons for added texture and flavor.
  • Lighter Version: To lighten the recipe, use turkey Italian sausage.

❗ Recipe Tips


  • Use good quality Italian sausage: For the best flavor, use high-quality Italian sausage with natural ingredients and no fillers. And make sure to remove the casings before cooking!
  • Cook the pasta al dente: Al dente pasta is slightly firm to the bite. Check the recommended cooking time on the pasta packaging.
  • Don’t skip the leeks: Leeks are an essential ingredient in this recipe, and they add a sweet and delicate flavor to the dish. Make sure to trim and clean them properly before cooking.
  • Use a large skillet: To prevent overcrowding and ensure even cooking, use a large skillet to cook the sausage and leek sauce.
The finished dish in a skillet with a towel on the handle.

🍽️ What to Serve with Sausage Leek Pasta


  • Salad: A classic Caesar salad with crispy lettuce, croutons, and Parmesan cheese is a nice complement. Or choose Fresh Salad Greens with Classic Vinaigrette.
  • Roasted vegetables: Roasted vegetables, such as asparagus, Brussels sprouts, or carrots, provide a healthy and flavorful side.
  • Garlic bread: A warm and crispy slice of garlic bread provides a satisfying crunch and extra flavor.
  • Grilled vegetables: Grilled vegetables, such as zucchini, eggplant, or bell peppers, make a flavorful and healthy side dish that complements the flavors of the pasta.
  • Green beans: Braised green beans are a simple side dish that pairs well with the flavors of the pasta.

❓ Questions About Sausage and Leek Pasta


Can I make this recipe ahead of time?

Yes. Cook the recipe, store it in an airtight container, and refrigerate for 3-4 days. When ready to serve, bring the stored ingredients to room temperature and reheat in the microwave or on the stovetop.

Can I use a different type of cheese instead of Parmesan?

Of course! Asiago and Romano are both great substitutes.

Are there any other vegetables I could use?

Not a fan of peas? I’d suggest substituting sweet whole kernel corn, baby lima beans, or perhaps edamame.

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

The finished dish in a white serving bowl with forks on the side.

Sausage and Leek Pasta

Sausage and Leek Pasta is great for any occasion. The rich, savory flavor of the Italian sausage is perfectly complimented by the slightly sweet leeks and peas.
4.77 from 13 votes
Print It Rate It Save Text It
Course: Pasta
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 942kcal
Author: Lana Stuart

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 Additional 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 tablespoon 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

  • Asiago and Romano are both great substitutes for Parmesan.
  • To make ahead: Cook the recipe, store it in an airtight container, and refrigerate for 3-4 days. When ready to serve, bring the stored ingredients to room temperature and reheat in the microwave or on the stovetop.
  • To store: Allow any leftovers to cool completely. Transfer to an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
  • To Freeze: Leftovers may also be frozen for longer storage. Freeze in an airtight container for up to 3 months. 

Nutrition Information

Serving 1 | Calories 942kcal | Carbohydrates 99g | Protein 34g | Fat 45g | Saturated Fat 16g | Polyunsaturated Fat 5g | Monounsaturated Fat 20g | Trans Fat 0.2g | Cholesterol 92mg | Sodium 1121mg | Potassium 680mg | Fiber 7g | Sugar 7g | Vitamin A 1303IU | Vitamin C 22mg | Calcium 190mg | Iron 4mg

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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on April 7, 2009. It has been updated with new photos and additional information.

A serving of sausage and leek pasta on a white plate.

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Recipe Rating




17 Comments

  1. Where can you get all 700 of your recipes? Do you have a book published

  2. 4 stars
    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.

  3. 5 stars
    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.

    1. Glad you made a convert to the leek loving side ;-) And very happy you all enjoyed the recipe.

  4. 5 stars
    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.

    1. That’s a great suggestion for making this appropriate for vegetarians, Dianne. Thanks!

  5. I used sweet Italian chicken sausage – it was great!

  6. Audereen Ritz says:

    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.

  7. Jennifer Fulk says:

    Do you drain the fat off after cooking the sausage or is that meant to be left in for part of the sauce?

    1. Lana Stuart says:

      I drain the fat off, Jennifer. There’s usually way too much of it.

      1. Jennifer Fulk says:

        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.

  8. 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…

  9. 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~

    1. Leslie – I’m so glad you and your family liked this. It’s one of our favorites, too.

  10. swilliamson says:

    wow can’t wait to try this we are having an italian night in my neighborhood this weekend this would be easy and delicious

  11. 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