Go Back

Sausage, Sage & Leek Rigatoni

That's right folks. A delicious trifecta of savory ingredients thrown together in an exquisite pasta dish.
Print Recipe Pin Recipe
Course Main Course

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb ground Italian sausage
  • 2 leek stalks, washed thoroughly and finely sliced
  • 5 tbsp sage leaves, finely chopped
  • 4 cloves garlic
  • 2 1/2 cups chicken broth
  • 1 1/2 cup heavy cream
  • 1/4 cup parmigiano reggiano, finely grated
  • 16 oz rigatoni

Instructions
 

  • Cook rigatoni according to package directions, minus 1-2 minutes al dente.
  • In a deep skillet, cook Italian sausage with olive oil on medium-high heat until browned and cooked through. Remove meat and place on a lined plate. Reserve drippings.
  • Reduce to medium heat and add the leek. Cook for 5-7 minutes, stirring often, until crisp. Add the sage and garlic, cooking for another 1-2 minutes.
  • Add the sausage back to the pan and stir ingredients together. Add the chicken broth, bring to a boil and then reduce to a simmer until reduced by half. Add the cream and season to taste. Again, let simmer until reduced by half. Add the pasta to the pan and toss. Add the parmigiana reggiano and give it a good stir. Season with salt and pepper, as desired. Serve warm.