Pasta with Sausage, Leek & Lettuce
1/2 pound sweet Italian sausage
1 Red Dog Farm leek, halved lengthwise, cut into 1/4-inch slices, rinsed well, and drained
1/4 cup dry white wine, such as Pinot Grigio
1 tablespoon unsalted butter
Coarse salt and ground pepper
1/2 pound short pasta, such as lumache or medium shells
1 Red Dog Farm green leaf lettuce, torn into pieces
Grated Parmesan, for serving
In a large skillet, cook sausage over medium-high, breaking up meat with a spoon, until browned, 5 minutes. Add leek to sausage in skillet and cook until softened, 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, 2 minutes. Stir in butter and season to taste with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta water. Drain pasta, return to pot, along with sausage mixture, and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.