FETTUCCINE WITH ITALIAN SAUSAGE AND LEEKS

Fettuccine con salsiccia e porri

Salt and freshly ground black pepper
To taste
2 tbsp. in addition 2 tsp. (40 ml) additional-virgin
Olive oil
11 oz. (300 g) pork sausage
12 1/2 oz. (360 g) leeks, white aspect
Just (about 2 medium), trimmed,
Rinsed nicely, and thinly sliced
1/2 cup (100 ml) white wine
13 oz. (360 g) fettuccine
1 1/2 tbsp. (20 g) unsalted butter,
Softened at space temperature
1 3/4 oz. (50 g) Parmigiano Reggiano
Cheese, grated (above 1/2 cup)
2 tbsp. new parsley, chopped

Deliver a huge pot of salted water to a boil.
Heat the oil in a huge skillet above medium. add the sausage and cook
Until browned, breaking up the large parts with a wood spoon.
Add the leeks to the sausage. Following a pair minutes, add the white
Wine. Cook for 10 minutes, stirring at times, until the liquid is
Lower. Period with salt and pepper; simmer and add a small water.
Cook the pasta in the boiling water until it is al dente; drain, re-
Serving a minor of the cooking water. add the fettuccine to the
Sausage and leeks mixture, introducing the cooking water to skinny the
Sauce, if favored. Stir in the butter until melted. Sprinkle with the
Parmigiano, garnish with the parsley, and serve.