Pasta with Creamed Leek, Spinach, and Sausages

There is something about the cold outside that draws me to cream based sauces. Today was windy and blustery, and after walking in the wind to go Christmas shopping with Daughters, I craved a creamy pasta dish. Fortunately for me, I had some cream and all the other necessary accoutrements to construct the pasta dish I made last week - the Pasta with Creamed Leeks, Spinach, and Ham. Only I decided I want to do things a little bit differently, and use up some sausage I had lying around. So I just tweaked the recipe some more and added some sausages. It was so yummy -rich, satisfying, and truly delicious.

I love this dish because it is fast, easy, and uses up ingredients you may have lying around. So go and make this one - you simply will not regret it.

Pasta with Creamed Leek, Spinach, and Sausages

(adapted from Food and Wine | January 2010)
Serves 4

3/4 pound pasta like bowtie, fusilli, gemelli - something that can hold sauce (I favor the mini bowties because they cook so quickly - 7 minutes)
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced
4-6 sausages, your choice (I like the chicken apple sausages I get at Costco)
1 cup heavy cream
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped

Kosher salt and freshly ground pepper
Parmesan cheese (optional - for sprinkling on top)

In a large pot of boiling salted water, cook the pasta according to package diretions, until al dente, then drain.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and sausages and cook over moderate heat until leeks are softened and sausages cooked, about 12 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.

Add the spinach and cook until wilted, about 2 minutes.

Add the cooked pasta to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the pasta into bowls and serve. Sprinkle Parmesan cheese if desired.

Printable recipe

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