Pasta with Sausage and Leeks

I found this recipe in the magazine Everyday Food and it reminded me of the sausage and leek risotto I love to make. This dish turned out quite yummy and was much less time consuming than the risotto. You could even add in some spinach and grape tomatoes.


Pasta with Sausage and Leeks

1 lb. pork sausage (like Jimmy Dean)
3 lbs. leeks, white and light green parts only, cut into slices
1/2 -1 c white wine
2 T unsalted butter
coarse salt and ground pepper
box of small pasta shells or bow ties
shaved Parmesan

In a large skillet, cook sausages over medium-high, breaking up meat with a spoon, until browned. Transfer leeks to sausage in skillet and cook until softened, 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated. Stir in butter and season to taste with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 c pasta water. Drain pasta, return to pot, along with sausage mixture, and toss to combine. Add enough pasta water to create a light sauce that coats the pasta. Toss to combine and serve with Parmesan.