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Fregula is a Sardinian pasta, here it is served with the perfact partners of sausage and leeks. Taken from The Perfect Pantry.com and posted for ZWT7
- 4 leeks
- sea salt
- 473.18 ml chicken stock
- 473.18 ml water
- 29.58 ml extra virgin olive oil
- 170.09 g fresh sausage (I use turkey sausage)
- 0.25 ml red pepper flakes (optional)
- 29.58 ml dry white wine
- 236.59 ml pasta (fregula sarda)
- 118.29 ml freshly grated parmigiano-reggiano cheese (to taste)
- 9.85 ml minced flat leaf parsley
- lots fresh ground black pepper, to taste
- Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
- Simmer for 30 minutes, then remove and discard the leek greens.
- Wash and thinly slice the white part of the leeks, and add to a deep sauté pan (or small stock pot or Dutch oven) with the olive oil.
- Cook over low heat until the leeks are translucent, 3-4 minutes.
- Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
- Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
- Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
- Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.