Pasta Fettuccine with Sausage and Leeks

So, I bought leeks the other day and was left with a few too many stalks.  I said to myself, “self” what the heck am I going to make for dinner?  I already bought some nice mild Italian sausages.  Well, believe it or not, this recipe for Pasta Fettuccine with Sausage and Leeks, comes from Barilla, the pasta company.  Everyone in my household enjoyed it.  The 5 year old first balked at the leeks in the sauce, but once she tried it, she forgot all about them and finished all on her plate.

Take two well rinsed leeks

Slice the white part of the leeks thinly.

Take about a pound of mild Italian sausage and remove from their casings.

Brown the sausage in two tablespoons of olive oil.  Once browned, add the thinly sliced leeks.

Once the leeks are added, cook for 3 – 4 minutes.

Add 1/2 cup of dry white wine and deglaze the pan.  Cook until the wine reduces by 1/2.

Add 1 cup of half and half, salt & pepper, simmer on low heat for 5 minutes longer.

Boil pasta according to package instructions and then add drained pasta to skillet and toss with sauce.

Grate some Parmigiano Reggiano on the pasta as demonstrated by my 10 year old with the marker nail polish.

Bon Appetit!

Tools needed:

1 large deep skillet

a colandar

a cheese grater

a measuring cup

Ingredients:

2 tablespoons of Extra Virgin olive oil

1 lb. of mild Italian sausage

2 thinly sliced leeks

1/2 a cup of dry white wine

1 cup of half and half

salt

freshly ground pepper

1/3 cup freshly grated Parmigiano Reggiano cheese

2 tablespoons of chopped parsley (optional)

1 box of good quality Fettuccine such as Barilla

Cooking Method:

Bring a large pot of water to boil for your Fettuccine.  Meanwhile, take one pound of mild Italian sausage and remove from casing.  Brown the sausage in 2 tablespoons of olive oil.  Once the sausage is nicely browned, add 2 well rinsed, thinly sliced leeks.  (When slicing the leeks, slice only the whites of the leeks.  It’s okay if you sliced a bit into the green.)  Cook for 3-4 minutes.  Now pour 1/2 a cup of white wine and deglaze the pan.  Once the wine reduces by 1/2, add 1 cup of half and half, and salt and freshly ground pepper to taste.  Simmer for 5 minutes.  Cook the Fettuccine according to the package instructions.  Once done, drain and add to the skillet and toss with the sauce.  Add some freshly grated Parmigiano Reggiano on to each serving.  Parsley garnish is optional.  Serves 4-6.