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Fettuccine with Sausage and Leeks Recipe
Ben Carraoli

Fettuccine with Sausage and Leeks Recipe

I have to tell you, making this fettuccine with sausage and leeks was an absolute joy! The aroma of sizzling sausage, sweet leeks, and earthy mushrooms filled my kitchen, and I couldn’t wait to taste it. I love how this dish feels both fancy and comforting at the same time
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Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 16 ounces fettuccine – I always prefer fresh or high-quality dried pasta for the best texture.
  • 2 teaspoons neutral frying oil – helps cook the sausage evenly without overpowering flavors.
  • 1 pound hot Italian sausage loose – spicy sausage gives the dish a nice kick; feel free to adjust to your taste.
  • 1 shallot peeled and sliced – adds a subtle sweetness; don’t skip it!
  • 1 leek trimmed, washed, and sliced into half-moons – gives a delicate onion flavor that’s lighter than regular onions.
  • 10 ounces cremini mushrooms trimmed and thinly sliced – fresh mushrooms are key; avoid frozen.
  • 4 cloves garlic peeled and minced – for aromatic depth; crush or mince fresh garlic for best flavor.
  • 2 tablespoons butter – adds richness and helps balance the spice.
  • ½ cup white wine or chicken stock – wine adds acidity and complexity, but stock works in a pinch.
  • ½ cup chicken stock – use low-sodium if possible to control saltiness.
  • 15- ounce can fire-roasted tomatoes – gives a smoky slightly sweet flavor.
  • ½ teaspoon crushed red pepper – more or less depending on your spice preference.
  • Salt and pepper to taste – enhances all other flavors.
  • ¼ cup fresh parsley minced – adds a fresh, vibrant finish.

Method
 

  1. First, I bring a large pot of salted water to a boil. Cooking the fettuccine until al dente ensures it’s perfectly tender but still holds its shape. I always save ¾ cup of the pasta cooking water to help the sauce cling to the noodles later.
  2. I heat the oil in a skillet and cook the sausage until nicely browned, breaking it up with a wooden spoon. Adding the shallot and leeks after gives the sauce sweetness and depth without overpowering the sausage’s spice.
  3. Next, I add the mushrooms and cook them slowly. It’s important to let the liquid from the mushrooms evaporate so the flavors concentrate and the mushrooms start to caramelize.
  4. I briefly cook the garlic until fragrant, then melt the butter and add white wine. Once it boils, I stir in chicken stock and fire-roasted tomatoes. The sauce simmers for about 30 minutes, thickening beautifully and marrying all the flavors.
  5. Finally, I toss the cooked fettuccine directly into the sauce with the reserved pasta water and minced parsley. The pasta absorbs the flavors perfectly, giving a glossy, well-coated finish.

Notes

  • I always use fresh parsley and garlic; it elevates the flavors instantly.
  • Don’t rush the mushrooms; slow cooking gives them a deep, earthy flavor.
  • I like to taste and adjust seasoning throughout cooking – it makes a huge difference.
  • Using a wide skillet makes tossing pasta in the sauce easier and ensures even coating.
  • Letting the sauce simmer gently allows flavors to develop and intensify.