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Pasta with Italian Sausage, Leeks, and Peas

Spicy Italian sausage, sweet leeks, petite peas, and pasta all tossed together with a light, buttery sauce makes for a fabulous meal in under an hour!

Pasta with Italian Sausage, Leeks, and Peas

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Recipe by Jennifer Course: Main Courses, PastaCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

559

kcal

Spicy Italian sausage, sweet leeks, petite peas, and pasta all tossed together with a light, buttery sauce makes for a fabulous meal in under an hour!

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 lb hot Italian sausage, casings removed (I recommended Johnsonville)

  • 2 large leeks, trimmed, rinsed well in cold water, drained, cut into 1/2-inch pieces (light green and white parts)

  • 1/2 tsp Cavender’s Greek Seasoning

  • 1 large shallot, finely chopped

  • 4 cloves of garlic, minced

  • 2 tbsp butter, divided

  • 1 cup frozen petite peas, defrosted and drained

  • 1 cup chicken broth

  • 1 tsp Knorr Chicken Flavor Bouillon

  • 1/2 tsp crushed red pepper flakes (optional)

  • freshly ground black pepper (to taste)

  • 1 lb campanelle or other shaped dried pasta

  • 1/4 cup pasta water, reserved

  • 1/2 cup freshly grated parmesan cheese + more for serving

  • 1 tbsp fresh minced parsley

Directions

  • Bring a large pot of water to a boil, add 1 tbsp. salt.
  • In a large skillet, heat olive oil over medium high heat.
  • Cook sausage, crumbling the pieces until golden. (about 5 min)
  • Drain fat, leaving about 1 tbsp. fat/drippings in the skillet.
  • Add the chopped leeks to the Italian sausage in the skillet.
  • Cook, stirring until soft. (about 8 min)
  • Stir in the shallots and garlic, cook for 1 minute.
  • Add the broth, bouillon, peas, and 1 tbsp. butter.
  • Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes.
  • Season with pepper, and crushed red pepper flakes.
  • Cover skillet, set aside and keep warm.
  • Meanwhile, cook the pasta, stirring occasionally, according to package directions until al dente, reserving a 1/4 cup of pasta water before draining.
  • Drain the pasta and return it to the pot over low heat.
  • Add the sausage and leek sauce to the pasta and toss well.
  • Add in the pasta water, remaining 1 tbsp. of butter, grated cheese, and parsley, toss well.
  • Serve immediately, top with more grated cheese if desired.

Notes

  • Leeks tend to be very sandy, so I would recommend soaking them and draining the water, repeating this step 3 times.
  • Campanelle can be hard to find, so feel free to substitute with other shapes such as penne rigate or orecchiette.
  • Sometimes I like to substitute fresh basil in place of the parsley.

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Pasta with Italian Sausage, Leeks, and Peas

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Nutrition Facts

6 servings per container

Serving Size1 servings


  • Amount Per ServingCalories559
  • % Daily Value *
  • Total Fat 23.2g 36%
    • Saturated Fat 7.6g 38%
  • Cholesterol 50mg 17%
  • Sodium 634mg 27%
  • Potassium 100mg 3%
  • Total Carbohydrate 65.7g 22%
    • Dietary Fiber 4.3g 18%
    • Sugars 4.9g
  • Protein 21.9g 44%

  • Calcium 4%
  • Iron 22%
  • Vitamin D 13%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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