PASTA WITH SAUSAGE AND LEEKS
A perfect pasta main course with leeks and Italian sausage.
Provided by Lana Stuart
Categories Pasta
Time 25m
Number Of Ingredients 11
Steps:
- Put a large pot of generously salted water on to boil. Cook pasta while preparing sauce.
- In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking it up, until golden in color; about 5 minutes.
- Add the leeks and cook, stirring often, until soft; about 8 minutes.
- Stir in the shallot and cook for 1 minute.
- Add 1 tblsp of butter, the peas, and broth. Heat to a boil. Reduce heat to medium low and simmer gently for 5 minutes. Season with salt and pepper.
- Cover skillet and keep warm until pasta is ready.
- Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.
- Add the sausage and leek sauce to pasta and toss well.
- Remove from heat and add remaining 1 tblsp butter and the grated Parmesan. Toss well.
- Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.
Nutrition Facts : ServingSize 1, Calories 937 kcal, Carbohydrate 98 g, Protein 34 g, Fat 45 g, SaturatedFat 17 g, Cholesterol 88 mg, Sodium 1105 mg, Fiber 6 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 25 g
PASTA WITH SAUSAGE, LEEKS, AND LETTUCE
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 648 g, Fat 16 g, Fiber 7 g, Protein 31 g
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
PASTA WITH LEEKS AND SAUSAGE
I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.
Provided by Transylmania
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
- In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
- In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
- Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
- Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
- Toss this with cooked short pasta and serve.
- This is great with a tomato or carrot salad.
Nutrition Facts : Calories 291, Fat 7.8, SaturatedFat 1.1, Cholesterol 0.1, Sodium 194.3, Carbohydrate 46.7, Fiber 2.3, Sugar 2.1, Protein 8.1
CREAMY SAUSAGE AND LEEK PASTA
This creamy sausage and leek pasta is a perfect weeknight dinner. It's easy, it doesn't require too much chopping (aside from a leek or two) and it is super hearty and flavourful.
Provided by Paula
Time 30m
Number Of Ingredients 9
Steps:
- Wash the leeks and slice them in half lengthwise, then cut across into 1 cm slices. Heat the olive oil over medium-high heat in a large skillet. Add the leeks and a teaspoon of salt, and cook, stirring, for 5 minutes or so until the leeks have softened slightly.
- Remove the sausages from their casings and add to the leeks. Break up the sausage with a wooden spoon or a potato masher until there are no large chunks left. Continue cooking for 7-10 minutes, until the sausage is cooked and brown bits start to form on the bottom of the pan.
- While the sausage is cooking, it's time to start thinking about pasta. Bring 2 litres of water to a boil in a medium-large pot, and add 1 Tablespoon of salt. Cook the pasta according to the package instructions.
- Add the tomato paste, garlic powder, and dried oregano to the sausage and leek mixture and stir to combine.
- It should be about time to drain the pasta, being sure to save a good amount of pasta cooking water to adjust the sauce with.
- Reduce the heat, add the sour cream to the sausage and leek sauce mixture, and add a good splash of the pasta water to form a creamy sauce. Then add the pasta to the pan, and stir everything together keeping the pan on low heat until the pasta is coated with all that good stuff. Use additional pasta water to loosen up the sauce as needed.
FETTUCCINE WITH SAUSAGE AND LEEKS
This 20-minute dinner has been a lifesaver for us for over 25 years. It's a favorite of most of the men who've tried it.-Mary Jane McConahay of Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain. Add mushrooms; cook for 3-4 minutes or until tender. , Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil). , Drain fettuccine; serve with sausage mixture.
Nutrition Facts : Calories 577 calories, Fat 33g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 580mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.
SAUSAGE, LEEK & FENNEL PASTA
This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
- Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
- Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.
Nutrition Facts : Calories 600 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
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