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


  • 8 ounces uncooked fettuccine
  • 1 pound bulk Italian sausage
  • 2 medium leeks (white portion only), sliced
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup heavy whipping cream

Nutritional Facts

2 cups: 577 calories, 33g fat (16g saturated fat), 106mg cholesterol, 580mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 23g protein.


  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

Full-Bodied White Wine

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

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