Fregula Sarda With Leeks and Sausage |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fregula is a Sardinian pasta, here it is served with the perfact partners of sausage and leeks. Ingredients:
4 leeks |
sea salt |
2 cups chicken stock |
2 cups water |
2 tablespoons extra virgin olive oil |
6 ounces fresh sausage (i use turkey sausage) |
1 pinch red pepper flakes (optional) |
2 tablespoons dry white wine |
1 cup pasta (fregula sarda) |
1/2 cup freshly grated parmigiano-reggiano cheese (to taste) |
2 teaspoons minced flat leaf parsley |
lots fresh ground black pepper, to taste |
Directions:
1. Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
2. Simmer for 30 minutes, then remove and discard the leek greens.
3. Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil.
4. Cook over low heat until the leeks are translucent, 3-4 minutes.
5. Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
6. Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
7. Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
8. Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.
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