-
1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
-
2
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
-
3
Scatter the sausage over the oil and cook, stirring occasionally, until lightly browned, about 6 minutes.
-
4
Stir in the leeks and cook until wilted, about 2 minutes.
-
5
Scatter a handful of the cabbage over the sausage and cook, stirring until wilted.
-
6
Repeat with the remaining cabbage.
-
7
Season lightly with salt and pepper, and stir in about 1/2 cup of the stock.
-
8
Bring to a boil, then reduce the heat so the sauce is simmering.
-
9
Cook, adding more of the stock as necessary to keep the level of liquid more or less the same, until the vegetables are very tender, about 15 minutes.
-
10
Remove from the heat and cover the pan to keep the sauce warm.
-
11
Stir the rigatoni or penne into the boiling water.
-
12
Return to a boil, stirring frequently.
-
13
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
-
14
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and toss it directly into the sauce in the skillet.
-
15
If not, drain the pasta, return it to the pot, and pour in the sauce.
-
16
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
-
17
Check the seasoning, adding salt if necessary.
-
18
Remove the pot from the heat, sprinkle the shredded Fontina over the pasta, and toss to mix.
-
19
Serve immediately in warm bowls.
