Sausage and Leek Orecchiette
User Reviews
4.9
Sausage and Leek Orecchiette
Description
Sausage and Leek Orecchiette uses sweet Italian chicken sausage that’s browned and crumbled before adding sliced leeks and optionally shredded dinosaur kale. These vegetables soften while cooking in the pan, then white wine is added and reduced to integrate the flavors. Butter rounds out the sauce, seasoned simply with salt and black pepper.
Cooked orecchiette pasta is combined with the sausage mixture, using reserved pasta water to achieve a cohesive sauce consistency. Shredded Parmesan and Asiago cheeses melt through the warm pasta, introducing a sharp, nutty richness that complements the sausage and leeks.
This pasta is suitable as a satisfying main course, with the balance of protein, vegetables, and cheese in each bite. Leftovers reheat best in a skillet with olive oil to maintain moisture and prevent drying.
Ingredients
- 1 pound Italian chicken sausage casings removed, sweet
- 4 leek white and light green parts only, halved lengthwise, rinsed and sliced into ¼ inch pieces
- 1 bunch dinosaur kale optional, finely shredded
- ⅔ cup white wine
- 1 tablespoon butter
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1 pound orecchiette pasta
- 1 cup parmesan finely shredded
- 1 cup Asiago cheese finely shredded
- ½ cup water reserved pasta water
Instructions
- In a large skillet, sauté the sausages over medium-high, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add chopped leeks (and kale if you're using) to sausage in skillet and cook until softened, about 5 more minutes.
- Add wine and cook, stirring frequently and scraping up any brown bits on the bottom of the pan, until mostly evaporated. Stir in butter and season to taste with salt and pepper.
- Meanwhile, in a large pot of boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water.
- Drain pasta, return to pot, add sausage mixture, and toss to combine, adding reserved pasta water as needed to thicken sauce. Toss in the shredded Parmesan and Asiago. Adjust salt and pepper as needed and serve.
Notes
- Leftovers reheat well when gently warmed in a skillet with added olive oil to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 858mg | 36% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4352IU | 87% |
| Vitamin C | 38mg | 42% |
| Calcium | 432mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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