Pasta With Sausage, Leeks, & Lettuce
3/4 - 1 lbsweet italian sausages, casings removed (can use ground sauasge)
2 bunchleeks, about 3 pounds total), white and light-green parts only, halved lengthwise, cut into ¼" slices, rinsed well, and drained
1/2 - 3/4 cdry white wine, such as pinot grigio
2 Tbspunsalted butter
·coarse salt & ground pepper (to taste)
3/4 lbshort pasta, such as lumache or medium shells
4 cbibb or boston lettuce, torn into pieces
·grated parmesan cheese, for serving
How to Make Pasta With Sausage, Leeks, & Lettuce
- 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.