Pasta with salsiccia and leek in white wine sauce

Ingredients for 4 servings:

• 400 g pasta (e.g. Spirelli or similar)
• 400 g sausage (salsiccia) or other well-seasoned raw sausage
• 150 g leek
• 2 tbsp parsley, chopped
• 1 small jar of white wine
• 15 g butter
• 40 g Parmesan
• olive oil
• Salt
• pepper, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Rinse the leeks under running water and cut into thin rings. Remove the skin from the salsiccia (or any well-seasoned raw, coarse sausage), break the meat into bite-sized pieces, and then heat the oil in a pan over high heat. When the oil is hot, add the salsiccia and fry for a few minutes until browned all over. Add the leeks and cook for 3 minutes. Deglaze with white wine and continue to simmer until almost half the liquid has evaporated. Season with salt and pepper and remove from the heat. Meanwhile, cook the pasta in plenty of salted water and drain after the cooking time indicated on the package. Toss the pasta with the prepared sauce and butter and stir well. Sprinkle with grated Parmigiano cheese and garnish with parsley before serving.