One-Pot Sausage and Leek Pasta

Serves 2
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Directions

  1. 1Prep and slice your leek, then mince your garlic.
  2. 2Prep and slice your leek, then mince your garlic.
  3. 3Prep and slice your leek, then mince your garlic.
  4. 4Heat a little bit of oil in a pan and add your sausage, keeping the pieces a little larger to maximize surface area for browning.
  5. 5Heat a little bit of oil in a pan and add your sausage, keeping the pieces a little larger to maximize surface area for browning.
  6. 6Heat a little bit of oil in a pan and add your sausage, keeping the pieces a little larger to maximize surface area for browning.
  7. 7Once the sausage is crispy, remove it from the pan and set aside.
  8. 8Once the sausage is crispy, remove it from the pan and set aside.
  9. 9Once the sausage is crispy, remove it from the pan and set aside.
  10. 10In the same pan, add a little bit of butter and your leeks with a pinch of salt, and cook them down until soft and jammy.
  11. 11In the same pan, add a little bit of butter and your leeks with a pinch of salt, and cook them down until soft and jammy.
  12. 12In the same pan, add a little bit of butter and your leeks with a pinch of salt, and cook them down until soft and jammy.
  13. 13Add as much garlic as you like with a little bit of red pepper flakes.
  14. 14Add as much garlic as you like with a little bit of red pepper flakes.
  15. 15Add as much garlic as you like with a little bit of red pepper flakes.
  16. 16Deglaze the pan with a little white wine.
  17. 17Deglaze the pan with a little white wine.
  18. 18Deglaze the pan with a little white wine.
  19. 19Pour in your chicken broth, bring it to a simmer, add in your pasta, stir, and then cover and simmer until al dente.
  20. 20Pour in your chicken broth, bring it to a simmer, add in your pasta, stir, and then cover and simmer until al dente.
  21. 21Pour in your chicken broth, bring it to a simmer, add in your pasta, stir, and then cover and simmer until al dente.
  22. 22Once the pasta is tender, add in your cream, add the sausage back in, add in your Parmesan, and a little more cream if needed.
  23. 23Once the pasta is tender, add in your cream, add the sausage back in, add in your Parmesan, and a little more cream if needed.
  24. 24Once the pasta is tender, add in your cream, add the sausage back in, add in your Parmesan, and a little more cream if needed.
  25. 25Finish with your peas, black pepper, and lemon juice.
  26. 26Finish with your peas, black pepper, and lemon juice.
  27. 27Finish with your peas, black pepper, and lemon juice.
  28. 28Give that a stir.
  29. 29Give that a stir.
  30. 30Give that a stir.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 lb Italian sausage (mild or fennel), casings removed
  • 0.5 lb Italian sausage (mild or fennel), casings removed
  • 0.5 lb Italian sausage (mild or fennel), casings removed
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 large leek, thinly sliced (white + light green parts only, well rinsed)
  • 1 large leek, thinly sliced (white + light green parts only, well rinsed)
  • 1 large leek, thinly sliced (white + light green parts only, well rinsed)
  • Salt
  • Salt
  • Salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • Chicken broth
  • Chicken broth
  • Chicken broth
  • Shellbow pasta
  • Shellbow pasta
  • Shellbow pasta
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas
  • 0.5 cup freshly grated Parmesan, plus more for serving
  • 0.5 cup freshly grated Parmesan, plus more for serving
  • 0.5 cup freshly grated Parmesan, plus more for serving
  • 1 Juice from 1/2 lemon lemon juice
  • 1 Juice from 1/2 lemon lemon juice
  • 1 Juice from 1/2 lemon lemon juice
  • 0.5 tsp Dijon mustard
  • 0.5 tsp Dijon mustard
  • 0.5 tsp Dijon mustard
  • 1 1–2 tbsp chopped fresh chives (or parsley), for garnish
  • 1 1–2 tbsp chopped fresh chives (or parsley), for garnish
  • 1 1–2 tbsp chopped fresh chives (or parsley), for garnish

Equipment

pan

Tips

  • Keep sausage pieces larger initially to maximize surface area for browning, then break them up.
  • You might need to add a few splashes of broth or water if the pasta absorbs too much liquid.
  • Finish with peas, black pepper, and lemon juice for freshness.