Orecchiette with Sausage and Leek

Pasta with sautéed sausage pieces and leeks is a great idea for a quick meal. We recommend using orecchiette for this recipe, but you can also use farfalle, penne, or macaroni if desired.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 2.5 spoons Oil, olive

  • 350 g Carniolan sausage

  • 2 spoons Butter, unsalted

  • 1 piece Leek

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 50 g Cheese, Parmesan, grated

Steps

  1. Place a large pot of water for cooking the pasta on the stove. Wait for the water to boil.

  2. While waiting for the water to boil, clean the leeks, cut them in half lengthwise, and rinse thoroughly under running water to remove any sand between the inner layers. Slice the cleaned leek halves. Heat a tablespoon of olive oil in a large pan. Peel the sausages and crumble the meat into the hot oil with your fingers. Break larger pieces with a spatula. Sauté the meat, stirring occasionally, until all the pieces are nicely browned.

  3. Just before the water boils, add salt to increase the boiling intensity. Add the pasta to the boiling water and cook for the time indicated on the package.

  4. Once all the sausage pieces are golden brown, remove them from the pan and set aside on a warm plate. Melt butter in the pan. Add the sliced leeks and sauté them over moderate heat for 12 to 15 minutes, stirring occasionally, until they soften and reduce. Lightly season the leeks with pepper and salt, then remove the pan from the heat.

  5. Just before draining the pasta, add two to three tablespoons of the pasta cooking water to the pan with the leeks. Drain the pasta well and add it to the pan. Add the browned sausage pieces, grated Parmesan, and a little olive oil. Mix everything well.

  6. Serve the prepared pasta on plates and accompany it with a large bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 295.16 kcal
  • Fat: 12.44 g
    • Saturated Fat: 4.15 g
  • Carbohydrates: 33.17 g
    • Sugars: 2.37 g
  • Protein: 9.77 g
  • Fiber: 1.48 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Add 10 to 12 grams of salt per liter of water.