Categories: Pasta

Ingredients

• 2 bunches leeks, whites only
• 1 lb Italian sausage
• 1/4 cup olive oil
• 4 tbsp chopped parsley
• 2 tbsp chopped basil
• 2 tbsp chopped thyme
• 1 lb Farfalle pasta
• salt and pepper

Directions

1. Bring a large pot of water to boiling, then salt.

2. Slice leeks in half lengthwise, then into 1-inch thick slices. Wash thoroughly and drain.

3. Place sausages in a non-stick pan over medium heat, and cook until well browned on outside and done on the inside, about 15 minutes.

4. Remove from pan, slice into 1/2-inch pieces, and set aside. Heat olive oil in same pan and saute leeks until caramelized, about 20 minutes.

5. Add sliced sausages and any accumulated juices, parsley, basil and thyme to leeks and hold on low heat to keep warm.

6. Place pasta in boiling water and cook al dente. Set aside about 1 cup of cooking water and drain thoroughly.

7. Return drained pasta to pot, add leek-sausage mixture and half the cooking water that has been set aside. Cook for additional 2-3 minutes. Adjust pepper to taste.

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