Fettuccine with Sausage and Leeks Recipe

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This 20-minute dinner has been a lifesaver for us for over 25 years. It's a favorite of most of the men who've tried it.—Mary Jane McConahay of Indianapolis, Indiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 2 medium leeks (white portion only), sliced
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup heavy whipping cream

Nutritional Facts

1 cup meat sauce with 1 cup fettuccine equals 577 calories, 33 g fat (16 g saturated fat), 106 mg cholesterol, 580 mg sodium, 50 g carbohydrate, 4 g fiber, 23 g protein.

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain. Add mushrooms; cook for 3-4 minutes or until tender.
  2. Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil).
  3. Drain fettuccine; serve with sausage mixture. Yield: 4 servings.
Originally published as Fettuccine with Sausage and Leeks in Simple & Delicious May/June 2008, p29

Nutritional Facts

1 cup meat sauce with 1 cup fettuccine equals 577 calories, 33 g fat (16 g saturated fat), 106 mg cholesterol, 580 mg sodium, 50 g carbohydrate, 4 g fiber, 23 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Dec. 3, 2008

"This was so very good. It was a little spicy for my youngest daughter but she still liked it. We had never had leeks before and now we all know that we enjoy them. I will be making this again and again."

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