This is a lovely recipe I found on LanasCooking.com. I did make a few tweaks – used a whole red onion instead of a shallot, added more peas and heavy cream. It’s really delicious – with a little sweetness from the leeks, onion and peas that works really well with the sausage. It’s fast and it makes a lot – I think this could easily serve 6 people. (It’s hard to tell but my skillet is huge!!)

Ingredients

2 Tbsp olive oil
1 lb bulk sweet Italian Sausage
2 large leeks, rinsed well and cut into ½” rings
1 medium red onion, chopped
2 Tbsp butter
½ tsp freshly ground black pepper
1 cup chicken stock
1½ cups frozen peas
3/4 lb pasta (I used Trottole and Penne, but any short pasta would do.)
½ cup Pecorino Romano cheese, grated
1/3 cup heavy cream

Start a large pot of salted water boiling, and cook pasta al dente. Drain and set aside.

In a large skillet, heat oil and fry sausage until cooked through and lightly browned, 8 – 10 minutes. Add leeks and onion and cook until leeks are softened, and onions are translucent, another 8 – 10 minutes.

Add butter, black pepper, chicken stock and frozen peas, and stir well. Let come to a simmer, then add pasta, cheese and heavy cream and mix well.

Cook for a few minutes until everything is well combined and warmed through. Check seasoning, and top with a grind of black pepper, and a sprinkling of grated Romano cheese. I didn’t add any salt since the pasta was salted and the sausage is pretty salty, too.

Delish!