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Pasta with Sausage

Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 bunch rapini, cleaned and roughly chopped into 1″ pieces
  • 2-3 medium leeks in ¼” slices (white & light green parts only – save dark green parts in a plastic bag in the freezer with other vegetable scraps for making vegetable stock with)
  • 1 cup chicken stock
  • 1 cupwhite wine
  • 1 lb short pasta (Fusilli or Campanelli)
  • Grated Parmigiano-Reggiano cheese

Instructions:

  1. Put a large pot of water on to boil for the pasta
  2. Brown the sausage in a large frypan or 4-6 quart saute pan for about 5 minutes. Removed browned sausage to metal colander to drain.
  3. Add a little olive oil to the pan and saute the leeks until softened (about 5 minutes). Add the wine and reduce to half, scraping up brown bits with a wooden spatula. Add the stock and bring to a simmer. Return the sausage to the pan, cover and let simmer for 3 minutes.
  4. Meanwhile, cook the pasta until al dente. A few minutes before the pasta is done, add the rapini to the sausage mixture and saute for 2 minutes until bright green.
  5. Drain the pasta
  6. Combine all ingredients and serve, with a generous sprinkling of grated parmigiano-reggiano cheese.

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