Fettuccine with italian sausage and leeks

Leeks and sausage are two common ingredients in rustic, Italian cooking and make this recipe satisfying and very flavorful.
30 min
6 People
30 min
INGREDIENTS for 6 people

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.

Meat Sauces Dry First courses Long
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