This is honestly the best pasta I’ve made in a long time — it’s seriously addictive. It’s incredibly easy to put together and so versatile. If you’re making a larger batch, simply add a couple more leeks, two additional sausages, and increase the amount of whipping cream to keep it rich and creamy.
Key Steps
Build the sauce
Heat butter + olive oil over medium-low.
Add leeks with a pinch of salt and cook 10–12 minutes, stirring, until silky and sweet—not browned.
Flavor boost
Add garlic and chili flakes. Cook 30 seconds until fragrant.
Make it creamy
Stir in cream and simmer gently 2–3 minutes.
Add Parmesan, black pepper, lemon zest, and a splash of pasta water until glossy.
Marry the pasta
Toss pasta into the sauce. Add more pasta water until it clings beautifully.
Finish like a pro
Taste for salt, add extra cheese, more pepper, maybe a squeeze of lemon
Prep Time
45 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- 1 large leek, white/light green only, sliced & well washed
- 3 shallots or small white onions, thinly sliced
- 2 Italian sausages (casings removed)
- 1 container whipping cream
- 1 can cannellini beans, drained & rinsed
- Parmesan, finely grated
- Cheddar, small amount, grated
- 1-2 tsp Dried parsley
- 1/2 tsp Garlic, minced
- Worcestershire sauce (a few drops only)
- Salt & black pepper- pinch
- Olive oil or butter
- 1/2 cup Grated cheddar cheese
- 1-2 tsp Chimimicuri
- Little pinch of garlic powder
Steps
1
Heat a skillet over medium heat and add two fresh hot Italian sausages, removing the casings and break the meat into small pieces as it cooks. You want small pieces that are evenly browned. Let the sausage brown well, allowing it to develop a good color, and cook until it is fully done and no longer pink. Season with salt and freshly ground black pepper to taste, keeping in mind the sausage is already seasoned. Once cooked through, add a splash of Worcestershire sauce and stir to coat, then mix in a spoonful or two of chimichurri spice, combine well, and serve hot.
2
Remove the sausage from the pan and, in the same pan, add one large chopped leek along with sliced onions. Cook over medium-low heat, stirring occasionally, until the vegetables soften and become fragrant. Sprinkle in some chimichurri and add about two teaspoons of butter, letting it melt and coat the vegetables. Return the cooked sausage to the pan and fry for a few more minutes, stirring well to combine and incorporate all the flavors.
3
At the same time, bring a pot of water to a boil, salt it well, and cook about 1½ cups of Fior1elli pasta. It’s a great choice because it holds up well to heavier sauces and keeps a nice bite. Cook the pasta until al dente. Meanwhile, add a can of cannellini beans to the pan with the sausage and vegetables and stir to combine. Sprinkle in a little more chimichurri and mix everything together. Once the pasta is cooked, transfer it directly to the pan along with a few spoonfuls of the pasta water. Toss everything well and let it cook together for a minute or two so the pasta fully incorporates with the sauce.
4
Sprinkle in a pinch of dried parsley, then pour in about ¼ cup of heavy cream, keeping the heat on low so the sauce gently simmers without separating. Add a generous handful of grated Parmesan along with some freshly grated sharp cheddar, stirring until the cheeses melt and the sauce becomes smooth and creamy. Season well with salt and freshly ground black pepper, making sure to taste and properly season the pasta. Finish by drizzling in the remaining cream, stirring gently to bring everything together into a rich, cohesive sauce.
5
Spoon the pasta onto plates or into shallow bowls, arranging it neatly so the sausage, beans, and sauce are evenly distributed. Garnish as desired—an extra sprinkle of Parmesan, a touch of parsley, or a small spoonful of chimichurri works beautifully. Serve immediately while hot and creamy. Enjoy your delicious homemade meal, and share it with family or friends if you’d like.
This pasta is a show stopper dish!
