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.
Servings 4 servings
Ingredients
- 1 pound campanelle or other short-cut pasta
- 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
- salt and ground black pepper to taste
- 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.1 pound campanelle or other short-cut pasta
- 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.2 tablespoons olive oil, 12 ounces Italian sausage
- Add the leeks and cook, stirring often, until soft; about 8 minutes.2 large leeks
- Stir in the shallot and cook for 1 minute.1 tablespoon finely chopped shallot
- 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.1 tablespoon butter1 cup frozen young peas, 1 cup chicken broth, salt and ground black 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.1 tablespoon butter½ cup grated parmesan cheese
- 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
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
