Fettuccine with Sausage and Leeks Recipe

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Fettuccine with Sausage and Leeks Recipe

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5 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil).
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

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

  • 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.
Originally published as Fettuccine with Sausage and Leeks in Simple & Delicious May/June 2008, p29

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