Pasta With Sausage Leeks Lettuce Recipes

PASTA WITH SAUSAGE AND LEEKS

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.

PASTA WITH SAUSAGE, LEEKS, AND LETTUCE

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.

PASTA WITH LEEKS AND SAUSAGE

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.

PASTA WITH PANCETTA AND LEEKS

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 SAUSAGE, LEEKS, & LETTUCE

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.
• 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.

SAUSAGE, LEEK & FENNEL PASTA

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.

FETTUCCINE WITH SAUSAGE AND LEEKS

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.