Pasta with Leeks and Sausage
Elevate your pasta night with this irresistible recipe for Pasta with Leeks and Sausage—a hearty and flavorful dish that’s perfect for cozy dinners or entertaining guests. Featuring tender pasta tossed in a creamy sauce infused with savory Italian sausage and sweet, caramelized leeks, this recipe strikes the perfect balance between comforting and gourmet. A splash of broth and a touch of heavy cream create a decadent, velvety texture, while Parmesan adds a nutty richness that ties everything together. The addition of fresh garlic and optional parsley brings brightness to every bite. Ready in just 40 minutes, this easy yet elegant pasta dish is ideal for busy weeknights or relaxed weekend dining. Perfect your homemade pasta dishes with this crowd-pleaser today! Keywords: pasta with leeks, sausage pasta recipe, creamy pasta sauce, Italian pasta dishes, quick dinner ideas.
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Recipe Information
Ingredients
- 12 ounces Pasta (such as penne or rigatoni)
- 2 tablespoons Olive oil
- 2 large Leeks
- 2 Garlic cloves
- 8 ounces Italian sausage (mild or spicy, casings removed)
- 1 cup Heavy cream
- 1 cup Chicken or vegetable broth
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
While the pasta cooks, prepare the leeks by trimming off the dark green tops and root ends. Slice the white and light green parts lengthwise, then cut into thin half-moon slices. Rinse them thoroughly under cold water to remove any grit or sand.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and lightly golden.
Mince the garlic cloves and add them to the skillet, stirring for 1-2 minutes until fragrant.
Add the sausage to the skillet, breaking it into small pieces with a wooden spoon. Cook until the sausage is browned and fully cooked, about 6-8 minutes.
Pour in the chicken or vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld. Season with salt and black pepper.
Add the drained pasta to the skillet, along with the grated Parmesan cheese. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, stir in a little of the reserved pasta water to reach the desired consistency.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the pasta hot, garnished with chopped parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 8852 mg | 385% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.1 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2909 mg | 224% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1614 mg | 34% | |
*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.
