Best Fettuccine With Sausage And Leeks Recipes

CREAMY SAUSAGE AND LEEK PASTA

Steps:

• Wash the leeks and slice them in half lengthwise, then cut across into 1 cm slices. Heat the olive oil over medium-high heat in a large skillet. Add the leeks and a teaspoon of salt, and cook, stirring, for 5 minutes or so until the leeks have softened slightly.
• Remove the sausages from their casings and add to the leeks. Break up the sausage with a wooden spoon or a potato masher until there are no large chunks left. Continue cooking for 7-10 minutes, until the sausage is cooked and brown bits start to form on the bottom of the pan.
• While the sausage is cooking, it's time to start thinking about pasta. Bring 2 litres of water to a boil in a medium-large pot, and add 1 Tablespoon of salt. Cook the pasta according to the package instructions.
• Add the tomato paste, garlic powder, and dried oregano to the sausage and leek mixture and stir to combine.
• It should be about time to drain the pasta, being sure to save a good amount of pasta cooking water to adjust the sauce with.
• Reduce the heat, add the sour cream to the sausage and leek sauce mixture, and add a good splash of the pasta water to form a creamy sauce. Then add the pasta to the pan, and stir everything together keeping the pan on low heat until the pasta is coated with all that good stuff. Use additional pasta water to loosen up the sauce as needed.

PASTA WITH SAUSAGE, LEEKS, AND LETTUCE

Steps:

• In a large skillet, cook sausages over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Transfer 4 cups leeks to an airtight container and refrigerate for later use. Add remaining leeks (4 cups) to sausage in skillet and cook until softened, 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, 2 minutes. 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 cup pasta water. Drain pasta, return to pot, along with sausage mixture, and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.

BOW TIES WITH SAUSAGE AND LEEK SAUCE

Steps:

• Bring the salted water to a boil.
• Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
• In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
• Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
• Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

PASTA WITH LEEKS AND SAUSAGE

Steps:

• Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
• In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
• In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
• Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
• Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
• Toss this with cooked short pasta and serve.
• This is great with a tomato or carrot salad.

WHOLE-WHEAT PASTA WITH SAUSAGES, LEEKS, AND SHREDDED FONTINA

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the leeks and cook until wilted, about 2 minutes. Scatter a handful of the cabbage over the sausage and cook, stirring until wilted. Repeat with the remaining cabbage. Season lightly with salt and pepper, and stir in about 1/2 cup of the stock. Bring to a boil, then reduce the heat so the sauce is simmering. Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes. Remove from the heat and cover the pan to keep the sauce warm.
• Stir the rigatoni or penne into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
• Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix. Serve immediately in warm bowls.