One-Pot Sausage and Leek Pasta

Ingredients

• 11 tablespoon olive oil(13g)
• 20.5 pound Italian sausage (mild or fennel), casings removed(227g)
• 31 tablespoon butter(14g)
• 41 large leek, thinly sliced (white and light green parts only, well rinsed)(150g)
• 50.5 teaspoon salt(3g)
• 60.25 teaspoon black pepper, freshly cracked(1g)
• 73 clove garlic, finely minced(9g)
• 80.5 teaspoon red pepper flakes(1g)
• 90.25 cup dry white wine(60g)
• 102 cup chicken broth(480g)
• 116 ounce shellbows pasta(170g)
• 120.25 cup heavy cream(60g)
• 130.5 cup frozen peas(70g)
• 140.5 cup Parmesan cheese, freshly grated(50g)
• 150.5 lemon lemon juice(15g)
• 160.5 teaspoon Dijon mustard(3g)
• 171.5 tablespoon fresh chives or parsley, chopped(6g)

Instructions

1. 1Prep and slice the leek, and finely mince the garlic.
2. 2Heat olive oil in a large pot over medium heat. Add the sausage, breaking it into large pieces. Brown until crispy, then remove and set aside.
3. 3Add butter to the same pot. Add sliced leeks and a pinch of salt. Cook until leeks are soft and jammy.
4. 4Add minced garlic and red pepper flakes. Stir and cook for 1 minute.
5. 5Deglaze the pot with dry white wine, scraping up any browned bits.
6. 6Pour in chicken broth and bring to a simmer.
7. 7Add shellbows pasta. Stir, cover, and simmer until pasta is al dente, adding more broth or water if needed.
8. 8Stir in heavy cream. Return sausage to the pot.
9. 9Add Parmesan cheese, peas, black pepper, lemon juice, and Dijon mustard. Stir to combine.
10. 10Taste and adjust seasoning with salt and pepper as needed.
11. 11Garnish with chopped chives or parsley and extra Parmesan. Serve hot.