Fettuccine with Sausage and Leeks Recipe

Fettuccine with Sausage and Leeks is a hearty and flavorful dish that combines the rich taste of sausage with the subtle sweetness of leeks. This pasta dish is perfect for a cozy dinner and can be prepared quickly, making it ideal for busy weeknights. The creamy sauce and savory sausage make this dish a family favorite that you’ll want to make again and again.

Ingredients

• 12 ounces fettuccine
• 1 pound Italian sausage (mild or hot)
• 2 large leeks, cleaned and sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation Steps

Preparing the Ingredients

1. Clean and Slice Leeks:
   • Slice the leeks lengthwise, rinse under cold water to remove any dirt, then slice them thinly.
2. Mince the Garlic:
   • Finely mince the garlic cloves and set aside.

Cooking the Sausage and Leeks

1. Cook the Sausage:
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
2. Sauté the Leeks:
   • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced leeks and minced garlic, and sauté until the leeks are tender, about 5 minutes.

Cooking the Fettuccine

Boiling the Pasta

1. Cook the Fettuccine:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.

Combining Pasta with Sauce

1. Make the Sauce:
   • Return the sausage to the skillet with the leeks. Add the heavy cream, chicken broth, and dried thyme. Stir to combine and simmer for 5 minutes until the sauce thickens slightly.
2. Combine Pasta and Sauce:
   • Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.

Final Touches

Adding Parmesan and Fresh Herbs

1. Stir in Parmesan:
   • Add the grated Parmesan cheese to the pasta and stir until melted and well combined.
2. Garnish:
   • Sprinkle with fresh chopped parsley before serving.

Serving Suggestions

Presentation Tips

1. Serve Immediately:
   • Serve the Fettuccine with Sausage and Leeks hot, garnished with additional Parmesan cheese and parsley if desired.

Side Dish Recommendations

1. Pair with Salad:
   • Pair this dish with a simple green salad or garlic bread for a complete meal.

Nutritional Information

Calorie Count

• The calorie count will vary based on portion sizes and specific ingredient brands, but this dish is generally high in protein and fats from the sausage and cream.

Nutritional Benefits

• This dish provides a good balance of protein from the sausage and essential vitamins from the leeks.

Conclusion

Fettuccine with Sausage and Leeks is a comforting and delicious dish that’s perfect for any night of the week. The combination of savory sausage, tender leeks, and creamy sauce makes it a standout meal that will impress your family and friends. Give this recipe a try and enjoy a delightful dinner that’s sure to become a staple in your home.

FAQs

1. Can I use different types of sausage?

• Yes, you can use any type of sausage you prefer, such as chicken sausage or turkey sausage, for a lighter option.

2. What if I don’t have leeks?

• If you don’t have leeks, you can substitute with onions or shallots for a similar flavor.

3. Can I make this dish ahead of time?

• You can prepare the sauce ahead of time and reheat it before adding the cooked pasta. Cook the pasta fresh for best results.

4. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

5. Can I add other vegetables?

• Absolutely! You can add vegetables like spinach, bell peppers, or mushrooms to the sauce for extra flavor and nutrition.

Yield: 5

Fettuccine with Sausage and Leeks Recipe

Print

Fettuccine with Sausage and Leeks is a hearty and flavorful dish that combines the rich taste of sausage with the subtle sweetness of leeks. This pasta dish is perfect for a cozy dinner and can be prepared quickly, making it ideal for busy weeknights. The creamy sauce and savory sausage make this dish a family favorite that you'll want to make again and again.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 16 ounces fettuccine
• 2 teaspoons neutral frying oil
• 1 pound hot Italian sausage loose
• 1 shallot peeled and sliced
• 1 leek trimmed, washed, and sliced into half-moons
• 10 ounces cremini mushrooms trimmed, scrubbed, and thinly sliced
• 4 cloves garlic peeled and minced
• 2 tablespoons butter
• ½ cup white wine or chicken stock
• ½ cup chicken stock
• 15 ounce can fire-roasted tomatoes
• ½ teaspoon crushed red pepper more or less to taste
• Salt and pepper to taste
• ¼ cup fresh parsley minced, plus more for serving

Instructions

Start the Pasta:

• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Remove 3/4 cup of the pasta cooking water from the pot. Drain the pasta and set aside. *Note, if you time it right, the pasta should be done as the sauce finishes simmering. If possible, simply use a spider strainer to transfer the cooked pasta directly to the sauce.

Start the Sauce:

• Heat the oil in the skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, for 10-13 minutes until mostly cooked through and beginning to crisp up around the edges.
• Add the sliced shallot and cook for 3-4 minutes until it begins to soften. After the shallot softens, add the sliced leeks and cook an additional 5-6 minutes until it softens.
• Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms soften and begin to brown. Taste and season with salt, pepper, and crushed red pepper.

Simmer the Sauce:

• Melt the butter in the skillet. Once it is melted and frothy, add the white wine and bring it to a boil. Reduce heat and add the chicken stock and tomatoes. Simmer for 30 minutes, adding more liquid (water or stock) as necessary if the sauce becomes too thick or sticks to the skillet.

Sauce the Pasta:

• Transfer the cooked fettuccine and the minced parsley to the skillet along with the reserved pasta cooking water and toss to coat until the pasta is glossy and well-coated. Turn off the heat.

To serve:

• Divide the cooked pasta between bowls and garnish with fresh parsley, if you like. Enjoy!