{"id":7855,"date":"2025-09-29T07:48:12","date_gmt":"2025-09-28T21:48:12","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7855"},"modified":"2025-09-29T07:55:14","modified_gmt":"2025-09-28T21:55:14","slug":"creamy-sausage-and-leek-pasta","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/pasta\/creamy-sausage-and-leek-pasta\/","title":{"rendered":"Creamy Sausage and Leek Pasta"},"content":{"rendered":"\n

Nothing beats a big bowl of hearty Pasta to warm you up on a cold evening. This comforting Creamy Sausage and Leek Pasta dish is the perfect bowl of goodness to feed the whole family on those cold Fall or Winter evenings. The dish is loaded with flavors and spice, and the addition of Cream gives the dish a luxurious and silky-smooth finish. It\u2019s a very easy recipe to make, and elements can be prepared in advance making it a great choice for a midweek dinner to feed a hungry family

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How to make Creamy Sausage and Leek Pasta<\/h2>\n\n\n\n

This wonderful dish is super-simple to make at home. You can prepare it all in one go or make the sauce in advance and finish it off just before serving. Either way, you\u2019ll be looking at about 45 minutes in total to make this tasty dish

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The first step in the recipe is to get your Pasta cooking. We use a lot of Pasta for this dish, a whole packet of 500g in fact. That\u2019s what I love about this recipe, the quantities will ensure there\u2019s no leftover Pasta that\u2019ll just sit in the back of your pantry until the end of time. The whole 500g bag is used, and the ratio of Pasta to Sauce is perfect

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This recipe produces the most amazing tasting Creamy Sausage and Leek Pasta Dinner<\/figcaption><\/figure>\n<\/div>\n\n\n

For our Creamy Sausage and Leek Pasta, we used Ziti Penne Pasta. You can honestly use any type of Pasta that you like, but I prefer the thicker, chunkier styles for this dish. They\u2019ll hold up well to the thick Creamy Sauce. Get them cooking in a large pot filled with a load of Salt until they\u2019re just al-dente

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Once cooked, strain the Pasta but reserve about \u00bd cup of Pasta Water. The starchy Pasta Water will help to give the final sauce a lovely silky-smooth texture. The remaining Pasta can be returned to the Pot where we\u2019ll finish it off by combining it with the Sauce

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While you Pasta is cooking you can begin to make the amazing Sauce<\/h2>\n\n\n\n

The Sauce is classically prepared and follows some fairly conventional cooking technique of flavor building in the pan. To kick things off you want to use a large frying pan (ideally with some high sides) or another large pot. Mainly because we\u2019re dumping a lot of ingredients in there, so you\u2019ll want enough room to stir everything around

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Melt some Butter in the pot over medium heat before adding the combination of Diced Onions, Leeks, and Celery. Make sure you clean your Leeks well before slicing them up, as there\u2019ll no doubt be dirt stuck between the fans of the Leek

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I like to cut the Leeks lengthways and then dice. This way you\u2019ll have these wonderful half-moon shaped pieces which offer a nice contrast to the diced Celery and Onions. Cook all these down with some Salt and Pepper for about 10 minutes until tender

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The addition of Garlic, Fennel Seeds, and Thyme give our Creamy Sausage and Leek Pasta dish a complex and beautiful flavor<\/figcaption><\/figure>\n<\/div>\n\n\n

Time to add some Aromatics<\/h2>\n\n\n\n

Once your Vegetables are tender we add freshly grated Garlic to the pan along with Tomato Paste and Fennel Seeds. The Fennel seeds bring a delicious anise flavor to the dish, and offer an amazing flavor contrast to the richness of the Creamy Sauce

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You don\u2019t need much, about 1 tsp. of Fennel Seeds will be more than enough to completely flavor the dish. At this point of the cooking process, you can also add some spice if you like. We\u2019ve kept this optional but try adding some Chili Flakes or Cayenne Powder to give the dish a real kick!

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Spicy Italian Sausage adds wonderful flavors to this dish<\/figcaption><\/figure>\n<\/div>\n\n\n

Time to add the Spicy Italian Sausage<\/h2>\n\n\n\n

If you can, get your hands on the ground Spicy Italian Sausage from the grocery store. This ground Pork mixture is typically loaded with spices, so just be wary of how much additional spice to add to the dish based on the type of Sausage you\u2019re using

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I like to cook this all down while breaking it up in the pan for about 7- 8 minutes. Basically, cook it through completely and break it up using your wooden spoon so it\u2019s evenly dispersed throughout the pan

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Finishing the Sauce<\/h2>\n\n\n\n

The final touches to the Sauce are adding White Wine and then the Cream. We use about 1 cup of White Wine, which is cooked down for a few minutes to burn off the alcohol. Then you add the Heavy Cream. At this point, bring the sauce to a very low simmer and cook it for a further 10 minutes

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Save some Pasta Water to finish off the sauce, giving it a smooth and luxurious texture<\/figcaption><\/figure>\n<\/div>\n\n\n

If you want to prepare the sauce in advance we recommend completing every step up until adding the Cream. You can refrigerate the dish and re-heat it in the pan and then add the Cream right before serving. This is a great way to prepare this Creamy Sausage and Leek Pasta dish in advance

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After 10 minutes, taste the sauce for seasoning and adjust it if necessary. The final step is to combine the Sauce with the freshly cooked Pasta. Add it all in there (the ratios of Sauce to Pasta work out perfect) along with \u00bd cup of that reserved Pasta Water. Mix it all through and then serve with a heaping pile of freshly grated Parmesan Cheese and it\u2019s time to eat!

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