Last night I proposed making either pasta with leeks or pasta with sausages for dinner but my boyfriend thought that I meant pasta with both leeks and sausages for dinner and chose that one.
I hadn’t thought of putting them together but it turned out to be a wise and tasty decision. While the leek flavor was strong, it’s hard to go wrong once you toss in pork sausages. It was delicious and I’m adding it to my go-to pasta list.
Pasta with sausage and leek
- 2 Italian pork sausages (approximately 230 grams/8 ounces), casings removed and crumbled
- 1 leek, thinly sliced in half-moons
- 1/4 to 1/2 cup of white wine (I used 1/2 but it may have been slightly too much)
- Salt and black pepper
- Parmesan cheese, grated
- 250 grams of pasta (I used big fusilli or fusilloni, but most dry pasta will work)
- Optional: colatura di alici (Italian anchovy sauce)
- Cook the sausage in a large skillet or pot over medium heat without adding any additional oil.
- Add the leeks, season with salt (or colatura di alici) and black pepper, and cook until tender and soft.
- Turn up the heat and add the wine and cook until mostly evaporated.
- Add about 1/2 cup of water, turn the heat down and simmer until the leeks get very soft and begin to fall apart. Most of the water should evaporate as well.
- Meanwhile, cook the pasta.
- Add the cooked pasta to the skillet with the leeks and some cheese and toss.
- Cook over medium-high heat while tossing for about 30 seconds.
- Plate, season with more black pepper, top with more cheese, and serve.