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1
Brown the sausage in a large pan.
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2
Crumble into smallish chunks as its cooking.
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3
Boil 3 quarts of water in a large pot.
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4
Slice leeks into 1/4 inch rounds.
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5
Discard the bottoms and green parts of the stalks.
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6
You just want the white part.
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7
Separate the rounds into individual leek strands and soak them in a large bowl of water.
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8
(Leeks can be very dirty.)
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9
When the water in the pot comes to a full boil, cook noodles until done.
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10
Remove the sausage to a plate lined with paper towels.
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11
Drain.
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12
Cut the butter into 4 pieces.
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13
Add the butter to the same pan that you cooked the sausage in.
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14
Drain the leeks.
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15
Add the leeks to the butter.
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16
You dont want to really cook the leeks, but instead just wilt them.
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17
After about 2 to 3 minutes, add the heavy cream and turn up the heat to medium-high.
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18
The sauce will thicken.
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19
Add the sausage back in and stir to coat everything with the cream.
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20
Taste for seasoning, add salt if it needs some.
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21
Drain the noodles and serve the leeks and sausage on top.
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22
I often add pancetta or bacon to the sausage, but this recipe is good with or without the extra meat.
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23
Enjoy!
