One-Pot Sausage and Leek Pasta by Heresyourbite

Ingredients

• 225g (1/2 lb) italian sausage, casings removed
• 1 large leek, thinly sliced (white and light green parts only)
• 225g (1/2 lb) shellbow pasta
• 3 cloves garlic, finely minced
• 1/2 cup frozen peas
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 60ml (1/4 cup) dry white wine
• 500ml (2 cup) chicken broth (add more as needed)
• 1/2 lemon, juiced
• 1/2 tsp red pepper flakes
• 1/2 tsp dijon mustard
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly cracked black pepper

Instructions

1. Heat olive oil in a large pan over medium-high heat. Add sausage, leaving in larger pieces to brown, about 5-7 minutes.
2. Remove sausage from pan and set aside. Add butter and sliced leeks to the same pan with a pinch of salt. Cook until soft and jammy, about 5-8 minutes.
3. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
5. Pour in chicken broth and bring to a simmer. Add pasta, stir, cover, and simmer for 10-12 minutes or until al dente, adding splashes of extra broth if the liquid absorbs too quickly.
6. Stir in heavy cream, cooked sausage, Parmesan, and Dijon mustard. Simmer for 1-2 minutes until the sauce is glossy.
7. Fold in frozen peas, lemon juice, and black pepper. Stir until peas are heated through and serve immediately.