Pasta with Sausage, Leeks, and Lettuce
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
- Total Time:
- Servings: 4
Photography: Con Poulos
Source: Everyday Food, May 2011
- 3/4 pound sweet Italian sausages, casings removed
- 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons unsalted butter
- Coarse salt and ground pepper
- 3/4 pound short pasta, such as lumache or medium shells
- 4 cups Bibb or Boston lettuce, torn into pieces
- Grated Parmesan, for serving
In a large skillet, cook sausages over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Transfer 4 cups leeks to an airtight container and refrigerate for later use. Add remaining leeks (4 cups) to sausage in skillet and cook until softened, 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, 2 minutes. Stir in butter and season to taste with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, return to pot, along with sausage mixture, and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.