Fettuccine with italian sausage and leeks
8.4 oz Fettuccine
10.5 oz pork sausage
2 leaks finely sliced
½ glass white wine
1 knob of butter
Salt and black pepper, to taste
½ cup Parmigiano Reggiano, grated
2 tbsp parsley, chopped
Bring to a boil a large pot of water.
Meanwhile, remove the skin from the sausage, crumble the meat and sizzle in a large pan without adding more fat. Let it cook.
Add the leak. Cook for three minutes and deglaze with white wine.
Continue cooking until the liquid is reduced to half.
Season with salt and pepper to taste Simmer for 1 minute.
Cook the pasta and drain it 3 minutes before the time shown on the box and set aside 2 cups of the cooking water.
Pour the pasta in the pan with the sausage and add the cooking water a little at a time until the pasta is perfectly al dente. Then, add the butter and blend well.
Sprinkle with grated cheese and garnish with parsley before serving.
