One Pot Sausage and Leek Pasta with Peas and Lemon

One Pot Sausage and Leek Pasta

Instructions

1. Prep the aromatics: Slice the leek, mince the garlic, and set aside.
2. Brown the sausage: Heat a little oil in a pan, add the sausage, breaking it into larger pieces to maximize browning. Once crispy, remove the sausage from the pan and set aside.
3. Sauté the leeks: Add a knob of butter to the same pan, toss in the sliced leeks with a pinch of salt, and cook until they are soft and jammy.
4. Deglaze the pan: Add the minced garlic and a pinch of red pepper flakes. Deglaze the pan with a splash of white wine, scraping up the browned bits.
5. Simmer the pasta: Pour in the chicken broth and bring to a simmer. Add the pasta, stir, cover, and cook until the pasta is al dente. If the broth is absorbed too quickly, add small splashes of broth or water.
6. Finish the dish: Once the pasta is tender, stir in the cream, the browned sausage, and a generous amount of Parmesan. If needed, add a little extra cream to achieve the desired consistency. Finally, stir in the peas, season with black pepper, and a squeeze of fresh lemon juice.