Friday, February 5, 2021

Pasta with Leek and Sausage from Vicki Delany

 This is a lovely rich pasta sauce. Probably all that butter and the added cheese.

 Pasta with Leek Sauce

 Makes 4 servings


2 or 3 Italian sausages (hot or mild to suit your taste)

2 or 3 large leeks

1 cup chicken stock

2 tbsp. olive oil

1 tbsp. minced shallots

2 tbsp. unsalted butter

½ cup grated Parmigiano cheese

1 lb. pasta such as fettuccini or linguini 


Grill or pan fry sausage and slice into ¼ inch slices. Set aside

Trim leeks, keeping white and light green portions. Slice into ½ inch rounds

In sausage skillet, add olive oil  and sauté leeks over moderately high heat, stir occasionally, for about 5 minutes

Add sausages and shallots and cook for about 1 minute

Abd 2 tbsp butter, stir and melt into mixture

Add stock and simmer for about 5 minutes. Salt and pepper to taste

Meanwhile, cook your pasta.

Add cooked pasta to leeks with 2 more tbsp butter and grated cheese.

Toss well and serve.

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1 comment:

  1. It's 4 tablespoons of butter, or 1 per person. (You list 2 Tbs in the ingredients, but call for 4.)
    1/2 cup Parmesan, or 1/8 per person.
    Sounds reasonable to me.
    And very tasty!