Best 2 Fettuccine With Sausage And Leeks Recipes
Indulge in the delectable flavors of Fettuccine with Sausage and Leeks, a classic Italian dish that combines the richness of sausage, the delicate sweetness of leeks, and the velvety texture of fettuccine pasta. This hearty and flavorful meal is perfect for a comforting dinner or a special occasion. Our recipe offers a step-by-step guide to creating this culinary masterpiece, ensuring a delicious and authentic experience.
In addition to the main recipe, we also provide variations to cater to different dietary preferences and tastes. For those who prefer a lighter version, we have a recipe for Fettuccine with Chicken and Leeks, which offers a leaner protein option while maintaining the same savory flavors. For vegetarians, our Fettuccine with Leeks and Mushrooms recipe showcases the umami richness of mushrooms and the aromatic flavors of leeks, creating a satisfying and flavorful vegetarian dish.
For those with limited time, our One-Pot Fettuccine with Sausage and Leeks recipe is a lifesaver. This simplified version combines all the ingredients in one pot, making it a quick and easy meal that doesn't compromise on taste. And for those who love creamy sauces, our Creamy Fettuccine with Sausage and Leeks recipe adds a luscious and indulgent sauce that elevates the dish to new heights.
No matter your dietary preferences or time constraints, our collection of Fettuccine with Sausage and Leeks recipes has something for everyone. From classic to contemporary, light to creamy, these recipes will tantalize your taste buds and leave you craving for more. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the deliciousness of Fettuccine with Sausage and Leeks.
BOW TIES WITH SAUSAGE AND LEEK SAUCE
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.
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 648 g, Fat 16 g, Fiber 7 g, Protein 31 g
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't be afraid to experiment. There are many different ways to make fettuccine with sausage and leeks. Feel free to adjust the recipe to your own taste preferences.
- Cook the pasta al dente. This means that the pasta should be cooked until it is tender but still has a slight bite to it.
- Use a good quality olive oil. Olive oil will help to add flavor and richness to the dish.
- Don't overcrowd the pan. When cooking the sausage and leeks, make sure to give them enough space in the pan so that they can brown properly.
- Season the dish to taste. Once the dish is cooked, taste it and add salt and pepper as needed.
Conclusion:
Fettuccine with sausage and leeks is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its creamy sauce, tender pasta, and flavorful sausage and leeks, this dish is sure to be a hit with the whole family.
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