Sausage and Leek Pasta (2024)

❤️ Why We Love This Recipe

• It’s hearty and satisfying yet not weighed down with a creamy sauce.
• Easy to make for even beginner cooks.
• It’s versatile. It can be served as a main dish or as a side to a more substantial entree.

🍳 Tools You’ll Find Helpful

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• Knife and Cutting Board. For prepping the leeks.
• Pasta Pot. Any large deep pot or saucepan works great.
• Large Skillet. For cooking the sauce.
• Cheese Grater. Is it necessary? No. You can grate cheese with any grater. But does it make the task easier? Absolutely!

🛒 Ingredient Notes

• Italian Sausage – Your preference of mild or spicy.
• Leeks – Leeks are a member of the onion (or allium) family with a sweet and delicate flavor. They’re an essential ingredient in this recipe, and add a unique taste to the dish. Make sure to trim and clean the leeks properly before cooking, as they can be dirty.
• Peas – I use defrosted and drained green peas. If you have fresh peas, even better!
• Chicken broth – Either purchased or homemade. Swanson always meets my needs for a purchased broth.
• Parmesan cheese – You’ll use Parmesan both in the sauce and as a garnish. Use the highest quality that fits in your budget.
• Pasta – I used campanelle because it’s pretty, but any short-cut pasta such as fusilli or penne works just as well.
• Butter and olive oil – Olive oil is used for cooking the sausage and leeks. Butter is added for flavor.

🥄 How to Make Sausage and Leek Pasta

1. Put a large pot of generously salted water on to boil. When the water comes to a boil, add the pasta and let it cook while preparing the sauce.

2. In a large skillet, heat the olive oil over medium-high heat.
3. Cook the sausage while breaking it up until it becomes golden in color; about 5 minutes.
4. Add the leeks and cook, stirring often, until soft; about 8 minutes.
5. Stir in the shallot and cook for 1 minute.
6. Add 1 tablespoon of butter, the peas, and broth. Heat to a boil. Reduce heat to medium-low and simmer gently for 5 minutes. Season with salt and pepper.
7. Cover the skillet and keep the sauce warm until the pasta is ready.
8. Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.

9. Add the sausage and leek sauce to the pasta and toss well.
10. Remove from heat and add the remaining 1 tablespoon of butter and the grated Parmesan. Toss well.
11. Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.

👉 How to Trim and Clean Leeks

Leeks are often grown in sandy soil that becomes trapped within their layers. To clean leeks properly, trim off the root end and any tough, dark green leaves. Slice the stalk lengthwise and rinse each side under cool running water, fanning the layers apart to remove any dirt or debris. Pat dry with a paper towel before cooking.

🍚 How to Store

• Fridge: Allow any leftovers to cool completely. Transfer to an airtight container or a resealable plastic bag. Store it in the refrigerator for up to 3-4 days.
• Freezer: Leftovers may also be frozen for longer storage. Freeze in an airtight container for up to 3 months.
• Reheating: Leftovers may be reheated in the microwave or on the stovetop. If using a microwave, cover the pasta with a damp paper towel to prevent it from drying out. If reheating on the stovetop, add a splash of chicken broth or water to the pan to help reconstitute the sauce.

🔀 Recipe Variations

• Vegetarian Version: For a vegetarian version, substitute the Italian sausage with plant-based sausage or mushrooms. Swap out the chicken broth with vegetable broth. You may also wish to increase the volume of peas used.
• Spicy Version: Add some heat by using spicy Italian sausage or adding red pepper flakes to the sauce.
• Creamy Version: For a creamy sauce, add up to 1/2 cup of heavy cream or half-and-half to the sauce before tossing it with the pasta.
• Broth Substitution: Instead of using chicken broth, try using vegetable or beef broth for a different flavor.
• Gluten-Free Version: Use gluten-free pasta instead of regular pasta.
• Add Some Crunch: Top the pasta with some toasted breadcrumbs or crushed croutons for added texture and flavor.
• Lighter Version: To lighten the recipe, use turkey Italian sausage.

❗ Recipe Tips

• Use good quality Italian sausage: For the best flavor, use high-quality Italian sausage with natural ingredients and no fillers. And make sure to remove the casings before cooking!
• Cook the pasta al dente: Al dente pasta is slightly firm to the bite. Check the recommended cooking time on the pasta packaging.
• Don’t skip the leeks: Leeks are an essential ingredient in this recipe, and they add a sweet and delicate flavor to the dish. Make sure to trim and clean them properly before cooking.
• Use a large skillet: To prevent overcrowding and ensure even cooking, use a large skillet to cook the sausage and leek sauce.

🍽️ What to Serve with Sausage Leek Pasta

• Salad: A classic Caesar salad with crispy lettuce, croutons, and Parmesan cheese is a nice complement. Or choose Fresh Salad Greens with Classic Vinaigrette.
• Roasted vegetables: Roasted vegetables, such as asparagus, Brussels sprouts, or carrots, provide a healthy and flavorful side.
• Garlic bread: A warm and crispy slice of garlic bread provides a satisfying crunch and extra flavor.
• Grilled vegetables: Grilled vegetables, such as zucchini, eggplant, or bell peppers, make a flavorful and healthy side dish that complements the flavors of the pasta.
• Green beans: Braised green beans are a simple side dish that pairs well with the flavors of the pasta.

❓ Questions About Sausage and Leek Pasta

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