Caputo’s Fusilli with Sausage and Leeks

3 leeks, trimmed of tough top leaves and cleaned
3 cloves garlic, minced
8oz mild Italian sausage, removed from casings
2T butter
salt and pepper to taste
1 lb fusilli or other similarly shaped pasta
1/3 cup Parmigiano Reggiano cheese, grated
1/4 cup Italian parsley, chopped

Fill a large pot with water, place over high heat for pasta. Meanwhile cut
leeks m half lengthwise and in half again crosswise, then slice in thin strips
lengthwise, set aside m cold water. Put sausage and 1/4 cup of water m a medium
skillet and place over medium-high heat. Stir sausage frequently to break up.
Cook until all the water has evaporated and the sausage begins to brown. Drop
pasta in boiling water. Remove excess fat from skillet, drain leeks and pat dry,
place in skillet with sausage, add butter, salt and pepper, cover, turn down to
medium low. Cook until leeks are tender, about 15 to 20 minutes. When the leeks
are tender remove the lid, turn up heat to medium high and reduce liquid to remove
excess moisture, the mixture shouldn’t be watery. Drain pasta, toss with sauce and
top with cheese and parsley.

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