Creamy fettuccine with Italian sausage and leeks

This easy fettucine can be whipped up in no-time

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Sometimes during the work week, you just don't have the energy to spend a couple of hours preparing a meal of commendable, home chef proportions. That's where this sinple fettucine recipe comes in handy and its tastiness is directly proportional to how cool the weather is outside.


1 box fettuccine

2 tablespoons extra virgin olive oil

1 pound Italian sausage

2 leeks, sliced

½ cup white wine

1 cup half-and-half

⅓ cup Parmigiano-Reggiano cheese, grated

2 tablespoons fresh parsley, chopped

salt, to taste

freshly ground black pepper, to taste

Fettuccine with Italian Sausage and Leeks

1. Bring a large pot of water to a boil

2. Remove casing from sausage and brown in a large skillet with the oil

3. Add leeks; cook for 3 minutes and deglaze with white wine

4. Cook until liquid reduces by ½

5. Add half-and-half, salt and black pepper; simmer 5 minutes

6. Cook fettuccine according to package directions

7. Drain, add to skillet and toss with the sauce

8. Sprinkle with cheese and garnish with parsley before serving

Serves 3
Prep Time:
5 minutes
Cook Time:
20 minutes