Sausage Leek Pasta
Made with ground Italian sausage, sliced leeks, green onions, a dash of white wine, and short cut pasta simmered in broth & cream followed by a light sprinkle of ground nutmeg.
Ingredients
- 1 lb ground sausage
- 3 tablespoons butter
- 2 green onions thinly sliced
- 2 leeks white + light green parts only, trimmed and thinly sliced
- 1 tablespoon minced garlic
- ¼ cup white wine
- 3 cups chicken broth
- 8 oz short-cut pasta
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- Pinch ground nutmeg
- Salt & pepper to taste
Instructions
- Prep leeks, green onions, and garlic; set aside.
- In a large high-sided pan or pot, heat a touch of olive oil over medium-high. Add sausage and cook, breaking it up with a spatula, for about 6 minutes until browned and crumbled. Transfer to a paper towel–lined plate.
- Without draining the pot, melt the butter in the sausage drippings. Add leeks and green onions and cook 4–5 minutes, stirring often, until softened.
- Add minced garlic and cook 1 minute more.
- Add white wine and simmer for 1 minute.
- Stir in chicken broth and pasta. Bring to a simmer and cook for 10 minutes, stirring often to prevent sticking.
- Reduce heat to medium-low. Add cooked sausage, Parmesan cheese, and heavy cream. Cook another 5 minutes, stirring until sauce thickens slightly and everything is well combined.
- Add a pinch of nutmeg and season to taste with salt and pepper.
- Serve warm, topped with extra Parmesan if desired.
Notes
- After slicing leeks, give them a rinse to remove any dirt or grit stuck between the layers.
- After adding pasta, stir often to prevent sticking.
- Store leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop over medium-low heat, stirring often until warmed through, and adding a splash of broth or cream as needed.
- Nutrition values are an estimate only.
Nutrition
Calories: 540kcalCarbohydrates: 35gProtein: 25gFat: 34gFiber: 2gSugar: 4g
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