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.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
Kosher salt
2tablespoonsolive oil
12ouncesItalian sausagecasings removed
2large leekstrimmed, light green and white parts cut into ½ inch pieces
1tablespoonfinely chopped shallot
2tablespoonsbutter
1cupfrozen young peasdefrosted and drained
1cupchicken broth
Black pepper
1poundcampanelle or other short-cut pasta
½cupgrated parmesan cheeseAdditional 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.