One-Pot Sausage and Leek Pasta

Name: One-Pot Sausage and Leek Pasta
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 tbsp Olive Oil; 0.5 lb Italian Sausage, mild or fennel, casings removed; 1 tbsp Butter; 1 Leeks, large, thinly sliced, white and light green parts only, well rinsed; Some Salt, to taste; Some Pepper (Black), freshly cracked, to taste; 3 cloves of Garlic, finely minced; 1/2 tsp Red Pepper Flakes, optional; 1/4 cups Dry White Wine, optional; 2 cups Chicken Broth; 8oz Shellbow Pasta; 1/4 cups Heavy Cream; 1/2 cups Frozen Peas; 1/2 cups Parmesan, freshly grated; 1/4 cups Parmesan, for serving; 1/2 lemon of Lemon Juice; 1/2 tsp Dijon Mustard, optional; 1 1/2 tbsp Chives, chopped fresh, for garnish

This one-pot pasta brings together savory Italian sausage, sweet leeks, and tender shellbow pasta in a creamy, lemony sauce. A splash of white wine and a touch of Dijon add depth, while peas, Parmesan, and fresh chives finish the dish with brightness and color. It’s comforting enough for a weeknight, but polished enough to serve to company.

This one-pot pasta brings together savory Italian sausage, sweet leeks, and tender shellbow pasta in a creamy, lemony sauce. A spl... Show more

By Here’s Your Bite ·
One-Pot Variation of Creamy Spicy Sausage Pasta

Health Grade

C+ · Balanced

Rating

4.5

Time

30 min

Price

3,48 €

Calories

1477 kcal

one pot

high protein

low sugar

comfort food

Method

Wash the leeks

Trim the root end and dark green tops from the Leek, keeping the white and light green parts. Slice them lengthwise if they are very thick, then rinse thoroughly under cold running water, separating the layers with your fingers to wash out any grit. Pat dry well so they soften rather than steam in the pot.

Prep the ingredients

Thinly slice the washed leeks if you have not already. Remove the casings from the Italian sausage by making a shallow slit down each link and peeling the casing away. Finely mince the Garlic, grate the Parmesan, and chop the Chives. Measure the Olive Oil, Butter, Salt, Black Pepper, Red Pepper Flakes if using, Dry White Wine if using, Chicken Broth, Shellbow Pasta, Heavy Cream, Frozen Peas, Lemon Juice, and Dijon Mustard if using so everything is ready to add on time.

Heat the pot

Set a large pot or deep skillet over medium heat and add the olive oil. Let it warm for about 1 minute, just until it looks loose and shimmery across the bottom.

Brown the sausage

Add the sausage to the pot and break it up with a wooden spoon into bite-size crumbles. Cook, stirring and scraping occasionally, until it is browned and cooked through, 6 to 8 minutes. If the pot has rendered a lot of fat, spoon off the excess and leave about 1 tablespoon behind for flavor.

Soften the leeks

Add the butter and sliced leeks to the sausage. Season with a small pinch of salt and a few grinds of black pepper, then cook, stirring often, until the leeks are soft, collapsed, and starting to look translucent, about 5 minutes.

Add garlic and wine

Stir in the minced garlic and red pepper flakes, if using, and cook for 30 seconds until fragrant. Pour in the white wine, if using, and scrape the bottom of the pot well to loosen any browned bits. Let it bubble for 1 to 2 minutes so the wine reduces slightly and the harsh alcohol smell cooks off.

Simmer the pasta

Pour in the chicken broth and bring it to a boil. Stir in the shellbow pasta, then lower the heat to a steady simmer. Cook, stirring often so the pasta does not stick to the bottom, until the pasta is just tender and most of the liquid has been absorbed, 10 to 12 minutes.

Finish and serve

Stir in the heavy cream, frozen peas, and about half of the grated Parmesan. Add the Dijon mustard, if using, and simmer for 2 to 3 minutes, stirring, until the sauce looks creamy and the peas are heated through. If the pasta seems too thick, loosen it with a small splash of extra broth or water. Take the pot off the heat and stir in the lemon juice. Taste and adjust with more salt and black pepper if needed, then spoon into bowls and top with the remaining Parmesan and chopped chives.