PAPPARDELLE WITH SAUSAGE 🍝

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk ground pork

Chicken sausage reduces fat while maintaining flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino cheese

Nutritional yeast offers a cheesy flavor without dairy.

Cut leeks thinly and rinse under running water to remove sand.

Break up the Italian sausage into pieces.

Heat olive oil in a pan and add the leeks; sauté until softened.

Add saffron to the pan and stir.

Season with salt and black pepper to taste.

Deglaze the pan with white wine, scraping up any bits stuck to the bottom.

Add a little saffron water to the pan.

Pour in heavy cream and mix well.

Bring a pot of water to a boil and add salt.

Add pappardelle to the boiling water and cook until al dente.

Drain the pasta and add it to the pan with the sausage and leeks.

Toss the pasta with the sausage mixture and add grated Parmesano Reggiano cheese.

Serve hot, garnished with additional Parmesano Reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens