- 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.
Cook's NoteCutting leeks before washing makes it easier to dislodge any dirt.
Transform any leftover lettuce you have on hand into a dinner ingredient in this dish.