One-Pot Sausage and Leek Pasta
Serves 2
Directions
- 1Prep and slice your leek, then mince your garlic.
- 2Heat a little bit of oil in a pan and add your sausage, keeping the pieces a little larger to maximize surface area for browning.
- 3Once the sausage is crispy, remove it from the pan and set aside.
- 4In 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.
- 5Add as much garlic as you like with a little bit of red pepper flakes.
- 6Deglaze the pan with a little white wine.
- 7Pour in your chicken broth, bring it to a simmer, add in your pasta, stir, and then cover and simmer until al dente.
- 8Once the pasta is tender, add in your cream, add the sausage back in, add in your Parmesan, and a little more cream if needed.
- 9Finish with your peas, black pepper, and lemon juice.
- 10Give that a stir.
Ingredients
- 1 tbsp olive oil
- 0.5 lb Italian sausage (mild or fennel), casings removed
- 1 tbsp butter
- 1 large leek, thinly sliced (white + light green parts only, well rinsed)
- Salt
- freshly cracked black pepper
- 3 cloves garlic, finely minced
- 0.5 tsp red pepper flakes
- 0.25 cup dry white wine
- Chicken broth
- Shellbow pasta
- 0.25 cup heavy cream
- 0.5 cup frozen peas
- 0.5 cup freshly grated Parmesan, plus more for serving
- 1 Juice from 1/2 lemon lemon juice
- 0.5 tsp Dijon mustard
- 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.
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