FREGULA SARDA WITH LEEKS AND SAUSAGE

Fregula Sarda With Leeks and Sausage image

Provided by WicklewoodWench

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

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4 leeks
sea salt
2 cups chicken stock
2 cups water
2 tablespoons extra virgin olive oil
6 ounces fresh sausage (I use turkey sausage)
1 pinch red pepper flakes (optional)
2 tablespoons dry white wine
1 cup pasta (fregula sarda)
1/2 cup freshly grated parmigiano-reggiano cheese (to taste)
2 teaspoons minced flat leaf parsley
lots fresh ground black pepper, to taste

Steps:

Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
Simmer for 30 minutes, then remove and discard the leek greens.
Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil.
Cook over low heat until the leeks are translucent, 3-4 minutes.
Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.

Nutrition Facts : Calories 427.1, Fat 23.8, SaturatedFat 7.3, Cholesterol 35.5, Sodium 752.2, Carbohydrate 35.8, Fiber 2.4, Sugar 6.2, Protein 16.3