Pasta With Sausage Leeks And Lettuce Recipes

Steps:

• 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.

Steps:

• 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 Note Cutting 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. Waste not: Pair tonight's dinner with the same white wine you use in the recipe.

Steps:

• Bring the salted water to a boil.
• Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
• In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
• Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
• Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.

Steps:

• Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
• In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
• In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
• Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
• Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
• Toss this with cooked short pasta and serve.
• This is great with a tomato or carrot salad.

Steps:

• Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
• Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
• Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.