Pasta With Sausage, Leeks, & Lettuce

Jen Smallwood


a fast & tasty different pasta salad

pinch tips: How to Cut Cherry Tomatoes





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

Directions Step-By-Step

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.
Cook'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