Sausage and Leek Orecchiette
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.93 out of 5 stars
(40)
Ingredients
8 servings
- 1 pound sweet Italian chicken sausage (casings removed)
- 4 leeks (white and light green parts only, halved lengthwise, rinsed and sliced into 1/4 inch pieces)
- 1 bunch dinosaur kale, finely shredded (optional) )
- 2/3 cup white wine
- 1 tablespoon butter
- Kosher salt and freshly cracked black pepper (to taste)
- 1 pound orecchiette pasta
- 1 cup Parmesan (finely shredded)
- 1 cup Asiago (finely shredded)
- 1/2 cup reserved pasta water
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Preparation
Step 1
In a large skillet, sauté the sausages over medium-high, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add chopped leeks (and kale if you're using) to sausage in skillet and cook until softened, about 5 more minutes.
Step 2
Add wine and cook, stirring frequently and scraping up any brown bits on the bottom of the pan, until mostly evaporated. Stir in butter and season to taste with salt and pepper.
Step 3
Meanwhile, in a large pot of boiling water, cook pasta according to package instructions. Reserve 1/2 cup pasta water.
Step 4
Drain pasta, return to pot, add sausage mixture, and toss to combine, adding reserved pasta water as needed to thicken sauce. Toss in the shredded Parmesan and Asiago. Adjust salt and pepper as needed and serve.
Step 5
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