Fettuccine with italian sausage and leeks

By kimvess

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb pork sausage
• 2 leeks, thinly sliced
• 1/2 cup white wine
• 1 tablespoon butter
• salt to taste
• black pepper to taste
• 1 lb fettuccine
• 1 3/4 oz grated Parmigiano Reggiano cheese
• 2 tablespoons parsley, chopped

Preparation

Step 1

Bring a large pot of water to a boil.

Add leeks: cook for three minutes and deglaze with white wine. Cook until liquid reduces by half. Season with salt and black pepper; simmer 1 minute.

Cook pasta according to package directions but drain 3 minutes prior the end. Add to skillet with 2 cups of cooking water and toss with the sauce.

Add butter and mix well.