Recipe by Transylmania
I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.
Top Review by Karen Elizabeth
Had this last night, a super-easy pasta dish with lots of flavour. I didn't have leeks, so chopped an onion into wedges and sauteed it like that, and I used sliced chorizo for an excellent smoky taste. I did use more water, probably about a cup, to give a nice coating sauce to the pasta. Made for PAC Fall 2008 , thanks, Transylmania!
- 1 large leek
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 chicken bouillon cube
- 1 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 cup water
- salt and black pepper
- 3 links spicy smoked sausage
- 1⁄2 lb short pasta (ziti, fusilli, penne)
Directions See How It's Made
- Cut the leek in half and clean well. Discard the bottom root part and the top green leaves. Slice into 1/2 inch thick slices.
- In a saucepan heat some water to cook the sausages. Prick the sausages and boil for about 5 minutes. Remove sausages and let cool.
- In a large skillet heat the olive oil and add garlic and leeks. Saute over medium-high heat for about 5 minutes.
- Add the bouillon cube, spices, 1/2 cup water, and pepper. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
- Slice the sausages and add to the leeks. Let cook together over for about 10 minutes.
- Toss this with cooked short pasta and serve.
- This is great with a tomato or carrot salad.