Fettuccine with Italian Sausage and Leeks
- 1 pkg fresh Fettuccine (I like Bertolli's)
- 3 T olive oil
- 1 lb. Italian Sausage
- 3 T butter
- 5 leeks, white parts only, rinsed well and thinly sliced
- Salt and Pepper
- 1 t fresh nutmeg
- 1 C chicken stock
- 8 oz mascarpone cheese
- Zest of 1 large lemon
- 1 C fresh basil, julienned into ribbons
- 1/2 C Parmesan Cheese, shaved
Bring a large pot of water to a boil. Meanwhile, in large frying pan, add olive oil. Remove skins from Italian Sausage and crumble into pan. Cooks over medium heat until cooked through, remove from pan into a bowl and hold. Remove all but 1 T fat and add 3 T butter. Add the leeks and saute until soft, about 5 minutes. Add salt and pepper to taste, and fresh nutmeg. Add stock and simmer for a few minutes.
Salt the boiling water, add the pasta and cook until tender per the package.
Remove the fry pan from heat and add the cooked Italian Sausage, the mascarpone cheese and the lemon zest, stirring well.
Drain the pasta and add it to the fry pan mixture, tossing to coat. To plate, add pasta making sure to scoop up the Italian Sausage. Top with the julienned basil and Parmesan and serve. Delicious!