RECIPE: Penne with Leeks and Sausage

Penne with Leeks and Sausage

4 Sweet Italian Sausages
2 teaspoons salt
2 leaks
2 tablespoons olive oil
1 teaspoon shallot, minced
4 tablespoons butter, unsalted
1 cup chicken stock
½ pound Penne
½ cup parmesan

In a skillet over medium heat, cook the sausage through. Let cool slightly and cut into bite size bits. Put back in the skillet and brown. Set aside.

Bring 4 quarts of water to a boil. Add salt and pasta. Boil until al dente, about 12 minutes. Meanwhile, slice the leeks into ½” rounds. Do not use the darkest green parts. Clean thoroughly. In saucepan over medium high heat add the olive oil and leeks. Cook until soft, 5 minutes. Add sausages and shallots, cook one minute. Add half the butter and the stock, simmer for 5 minutes. Drain the pasta. Toss with the sauce. Add the remaining butter and cheese. Stir until fully incorporated. Serves 4.

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