Pasta With Sausage, Leeks, & Lettuce

Jen Smallwood


a fast & tasty different pasta salad

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15 Min
20 Min
Stove Top


3/4 - 1 lb
sweet italian sausages, casings removed (can use ground sauasge)
2 bunch
leeks, about 3 pounds total), white and light-green parts only, halved lengthwise, cut into ΒΌ" slices, rinsed well, and drained
1/2 - 3/4 c
dry white wine, such as pinot grigio
2 Tbsp
unsalted butter
coarse salt & ground pepper (to taste)
3/4 lb
short pasta, such as lumache or medium shells
4 c
bibb or boston lettuce, torn into pieces
grated parmesan cheese, for serving


1In 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.

Step 2 Direction Photo

2Cook's Note

Cutting leeks before washing makes it easier to dislodge any dirt.

Transform any leftover lettuce you have on hand into a dinner ingredient in this dish.

Waste not: Pair tonight's dinner with the same white wine you use in the recipe.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #sausage, #lettuce, #wine, #leeks