Pasta With Sausage Leeks And Lettuce Food

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 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.

CREAMY SAUSAGE AND LEEK PASTA

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.

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.

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.

PASTA WITH LEEKS AND PARSLEY

Steps:

• Dry roast the pine nuts and set aside.
• Trim the root end of the leeks, then cut off the hard green leaves, leaving a bit of green where they meet the white part. Split the leeks down the middle, discard the outer white leaves (the ones that don't cut easily), then chop the leeks (or cut them with kitchen scissors into one inch or 2.5cm pieces). Wash very well, and spin or shake dry.
• Set a large pot of water to boil, and salt it.
• Put half the butter or oil in a large pan, preferably non-stick, on medium-high heat.
• Add the garlic and chillies, and cook, stirring occasionally, until the garlic browns. Remove the chillies (and garlic if you prefer).
• Add the leeks and cook, stirring occasionally, until they wilt, about 10 minutes.
• Add the capsicum or tomato and lower the heat; add the cumin and continue to cook, stirring once in a while, until the leeks begin to brown.
• Cook the pasta until it is tender - al dente, and drain, reserving about half a cup of the cooking liquid.
• Toss the pasta and the leeks, add the pine nuts, the baby spinach leaves (added at this stage, they will be just wilted but no more) together with the remaining butter or oil, freshly ground black pepper to taste and all but a little of the parsley, adding a bit of cooking liquid if the mixture seems dry.
• Taste and adjust the seasoning, garnish with the remaining parsley and serve.

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.