Recipes Ingredients Meat & Poultry Pork Recipes Pasta with Sausage, Leeks, and Lettuce 3.8 (23) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 15 mins Total Time: 30 mins Servings: 4 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. Ingredients ¾ pound sweet Italian sausages, casings removed 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into ¼-inch slices, rinsed well, and drained ½ cup dry white wine, such as Pinot Grigio 2 tablespoons unsalted butter Coarse salt and ground pepper ¾ pound short pasta, such as lumache or medium shells 4 cups Bibb or Boston lettuce, torn into pieces Grated Parmesan, for serving Directions 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 Notes Waste not: Pair tonight's dinner with the same white wine you use in the recipe. Transform any leftover lettuce you have on hand into a dinner ingredient in this dish. Rate it Print