Tuesday: Pasta with sausage, leeks and lettuce
Transform any leftover lettuce you have on hand into a dinner ingredient in this dish.
• 3/4 pound sweet Italian sausages, casings removed
• 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into 1/4-inch slices, rinsed well and drained
• 1/2 cup dry white wine, such as pinot grigio
• 2 tablespoons unsalted butter
• Coarse salt and ground pepper
• 3/4 pound short pasta, such as lumache or medium shells
• 4 cups bibb or Boston lettuce, torn into pieces
• Grated Parmesan, for serving
1. In a large skillet, cook sausages over medium-high heat, breaking up meat with a spoon, until browned, about 5 minutes. Transfer 4 cups leeks to an airtight container and refrigerate for later use. Add remaining leeks (4 cups) to sausage in skillet and cook until softened, about 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in butter and season to taste with salt and pepper.
2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, return to pot along with sausage mixture and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.
Nutritional information per serving (using 1/4 cup Parmesan): 648 calories, 16 grams fat (8 grams saturated fat), 31 grams protein, 92 grams carbohydrates, 7 grams fiber, 22 percent of calories from fat.