Caramelized Leek And Sausage Pasta
Servings
16
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
-
1 pound pasta, such as Caserecce
- 1 pound Italian sausage (mild or spicy), casings removed
-
3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 4 large leeks (white and light green parts only), cleaned well and thinly sliced into half moons
- 1 teaspoon salt, plus extra as needed, to taste
- ⅔ cup dry sherry wine, or white wine
- 1 cup reserved pasta water
- 8 ounces mascarpone
-
1 cup freshly grated Parmigiano Reggiano, plus more for finishing
- Chopped chives, for finishing
Instructions
- Bring a large pot of well-salted water to a boil.
- In a large saute pan or braiser over medium heat, add 1 tablespoon olive oil and the sausage. Break it into small crumbles and cook until browned and cooked through, about 5–7 minutes. Transfer the sausage to a bowl.
- Add the remaining olive oil and butter to the same pan. Add the sliced shallots and leeks with 1 teaspoon salt, and cook over medium heat, stirring occasionally, until very soft, jammy, and lightly caramelized, about 15 to 20 minutes. If the pan gets too dry or browned, add a splash of water and scrape with a wooden spoon to help them soften.
- Pour in the wine and let it simmer until reduced by about half.
- Meanwhile, cook the pasta until just shy of al dente. Reserve at least 1 cup of the pasta water before draining.
- Add the mascarpone. Stir until the mascarpone melts into a sauce. Add in the reserved cooked sausage. Add the cooked pasta directly to the pan along with about ½ cup of reserved pasta water. Toss well over medium heat to combine.
Add the grated Parmigiano. Continue tossing until the sauce becomes glossy and coats the pasta evenly, adding more pasta water a little at a time as needed. The goal is a silky, lightly creamy sauce.
- Taste and adjust seasoning with extra salt if needed. Finish with chopped chives. Serve.
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