Sausage and Leek Fusilli

By á-2799

Ingredients

• 12 oz fusilli
• 2 mild Italian sausages (8 oz) casing removed
• 2 tsp olive oil
• 2 lg leeks halved lengthwise and thinly sliced crosswise
• 1/4 c chicken broth
• 2 c cherry tomatoes, halved
• 1/2 c grated Parmesan cheese
• 1/4 c chopped fresh parsley

Preparation

Step 1

Cook pasta according to package, drain, reserving 1/2 c cooking liquid.
Meanwhile, in large skillet, cook sausage over medium high heat, breaking up with back of spoon until golden and crisp, about 5 minutes. With slotted spoon, transfer to bowl. Drain all but 2 tsp fat from pan, or add oil if not enough.
Add leeks, salt and pepper to pan, cook over medium heat, stirring often, until slightly softened, about 3 minutes. Add broth and bring to boil, reduce heat and simmer until leeks are softened, but some liquid remains, about 5 minutes.
Add tomatoes, cheese, parsley, pasta, cooking liquid and half of the sausag,, cook, tossing until tomatoes are softened slightly, about 2 minutes. Serve topped with remaining sausage.