One-Pot Sausage and Leek Pasta
One-Pot Sausage and Leek Pasta
Ingredients
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, mild or fennel, casings removed
- 1 tablespoon butter
- 1 leek, large, thinly sliced (white + light green parts only, well rinsed)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 3 garlic, cloves, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/4 cup dry white wine, optional
- 4 cups chicken broth, or as needed
- 12 ounces shellbows pasta
- 1/4 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon Dijon mustard, optional
- 1 tablespoon fresh chives, chopped, or parsley, for garnish
Instructions
- 1
Prepare the leek by thinly slicing the white and light green parts only, ensuring it is well rinsed. Finely mince the garlic cloves.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it into slightly larger pieces to maximize surface area for browning. Cook until the sausage is crispy and browned. Remove the cooked sausage from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 8 min
- 3
Reduce the heat to medium. Add 1 tablespoon of butter to the pot. Add the thinly sliced leeks along with a pinch of salt. Sauté the leeks, stirring occasionally, until they are soft and jammy, about 5-7 minutes. Add the finely minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 7 min
- 4
If using, pour in 1/4 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 1-2 minutes until slightly reduced. Then, add 4 cups of chicken broth to the pot.
⏱️ 3 min
- 5
Bring the chicken broth mixture to a simmer. Add the shellbows pasta and stir to ensure it's submerged. Cover the pot and reduce the heat to medium-low. Simmer for 10-12 minutes, or until the pasta is tender and al dente, stirring occasionally to prevent sticking. If the liquid absorbs too quickly and the pasta is not yet cooked, add a few splashes of additional broth or water as needed.
⏱️ 12 min
- 6
Once the pasta is tender, stir in 1/4 cup of heavy cream. Return the cooked sausage to the pot. Stir in 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of frozen peas. Season with freshly cracked black pepper to taste. Squeeze in the juice from 1/2 lemon and add 1/2 teaspoon of Dijon mustard (if using).
⏱️ 3 min
- 7
Give everything a good stir to combine all the ingredients and allow the sauce to thicken slightly. Serve the pasta immediately, garnished with additional freshly grated Parmesan cheese and 1-2 tablespoons of chopped fresh chives or parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Sausage and Leek Pasta
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, mild or fennel, casings removed
- 1 tablespoon butter
- 1 leek, large, thinly sliced (white + light green parts only, well rinsed)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 3 garlic, cloves, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/4 cup dry white wine, optional
- 4 cups chicken broth, or as needed
- 12 ounces shellbows pasta
- 1/4 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon Dijon mustard, optional
- 1 tablespoon fresh chives, chopped, or parsley, for garnish
Instructions
- 1
Prepare the leek by thinly slicing the white and light green parts only, ensuring it is well rinsed. Finely mince the garlic cloves.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it into slightly larger pieces to maximize surface area for browning. Cook until the sausage is crispy and browned. Remove the cooked sausage from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 8 min - 3
Reduce the heat to medium. Add 1 tablespoon of butter to the pot. Add the thinly sliced leeks along with a pinch of salt. Sauté the leeks, stirring occasionally, until they are soft and jammy, about 5-7 minutes. Add the finely minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 7 min - 4
If using, pour in 1/4 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 1-2 minutes until slightly reduced. Then, add 4 cups of chicken broth to the pot.
⏱️ 3 min - 5
Bring the chicken broth mixture to a simmer. Add the shellbows pasta and stir to ensure it's submerged. Cover the pot and reduce the heat to medium-low. Simmer for 10-12 minutes, or until the pasta is tender and al dente, stirring occasionally to prevent sticking. If the liquid absorbs too quickly and the pasta is not yet cooked, add a few splashes of additional broth or water as needed.
⏱️ 12 min - 6
Once the pasta is tender, stir in 1/4 cup of heavy cream. Return the cooked sausage to the pot. Stir in 1/2 cup of freshly grated Parmesan cheese and 1/2 cup of frozen peas. Season with freshly cracked black pepper to taste. Squeeze in the juice from 1/2 lemon and add 1/2 teaspoon of Dijon mustard (if using).
⏱️ 3 min - 7
Give everything a good stir to combine all the ingredients and allow the sauce to thicken slightly. Serve the pasta immediately, garnished with additional freshly grated Parmesan cheese and 1-2 tablespoons of chopped fresh chives or parsley.
⏱️ 2 min