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, & LETTUCE
a fast & tasty different pasta salad
Provided by Jen Smallwood @usmcmom1
Categories Lettuce Salads
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.
- 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.
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.
BOW TIES WITH SAUSAGE AND LEEK SAUCE
Steps:
- Bring the salted water to a boil.
- Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
- Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
- Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.
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 BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
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
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
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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