Back to Fettuccine with Sausage and Leeks

Print Options


Card Sizes


Fettuccine with Sausage and Leeks Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Fettuccine with Sausage and Leeks

Loading Image

Wine Pairings

Full-Bodied White Wine

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