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
Course: Main Courses, PastaCuisine: ItalianDifficulty: Easy6
servings20
minutes25
minutes559
kcalSpicy 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
1/2 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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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.
