TAGLIATELLE - LEEK SAUCE

By akselden

Ingredients

• 2 sweet Italian sausages
• 2 large leeks
• 2 T. olive oil
• 1 tsp. minced shallot
• 4 T. unsalted butter
• 1 C. chicken stock
• Salt and black pepper to taste
• 2 T. salt
• 1 lb. tagliatelle or other wide flat pasta
• 1/2 C. fresh Parmesan-Reggiano cheese plus more for the table

Details

Servings 4

Preparation

Step 1

1. Grill the sausages, slice them thin and set aside.

2. Trim the leeks and discard the top 1/3 of the tough green portion. Slice the remainder into 1/2" thick rounds and rinse thoroughly in cold water. Drain well.

3. Heat the oil in a large skillet over medium high heat. Add the leeks and saute until softened, about 5 minutes. Add the sausages and the shallot and cook, stirring, 1 minute. Add half the butter and all the stock. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste.

4. Bring a large pot of water to a boil. Add 2 T. salt and when the water returns to a boil, add the pasta. Cook until the past is just tender to bite. Drain well.

5. Return pasta to pot, add the leek sauce and toss well to coat the pasta. Add the remaining butter and the cheese, toss well and serve.