PASTA WITH LEEKS, BROCCOLI, SAUSAGE & WHIPPED RICOTTA

Recipe by The Leek & The Carrot
Serves 4
Takes 45 minutes

Ingredients:
1-2 leeks, thinly sliced
8 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon Kosher salt, divided
1 pound broccoli
8 ounces pasta of your choice (we used penne)
1 pound bulk pork sausage
1/2 teaspoon dried red pepper flakes
1 cup whole-milk ricotta
Freshly ground black pepper (or 1/2 teaspoon ground black pepper, divided)
1 cup freshly grated Parmesan

Directions:

  1. Put the leeks in a small bowl and cover with 4 tablespoons olive oil.

  2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt to the water.

  3. While waiting for the pasta water to boil, prepare you broccoli. Cut the top into bite-size florets. Push to the side. Peel the stem with a vegetable peeler and then cut the stem into 1/4-inch thick coins. Keep the stems separate from the florets (you are going to cook them differently).

  4. Your pasta water is likely boiling now. Add the pasta and cook according to package directions. When there are just 3 minutes left in the cook time for the pasta, remove 3 or 4 ladle-fuls of pasta water to a small bowl or measuring cup for later use. Then, add the broccoli florets to the pasta kettle. Drain the pasta and broccoli.

  5. Shape the sausage into four patties (like you are going to make hamburgers). Heat a cast-iron or other large skillet over medium heat and add 2 tablespoons olive oil. Once oil is hot and just beginning to glisten, add the sausage patties. Cook, without moving, for 4 minutes so they patties can get nicely browned on one side.

  6. Flip the patties and pour the leeks (with all of that yummy infused olive oil) over top of them. Add the broccoli stems as well. Cover and cook for 5 minutes more without moving. Then uncover, and break up the sausage into bite-size pieces. Add red pepper flakes and a ladle-ful of that reserved pasta water. Stir gently to get all those crispy brown pieces from the bottle of the pan into the sauce. Reduce the heat to low and add the pasta. Pour another ladle-ful of reserved pasta water and stir everything to combine.

  7. In a medium bowl, whisk together ricotta, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 10 twists of freshly ground black pepper (or 1/4 teaspoon of the pre-ground stuff) until fluffy. Add to pasta along with the Parmesan.

  8. Stir once or twice to incorporate and then shake the pan to further combine ingredients. Add remaining 1/2 teaspoon salt and a generous amount of freshly ground black pepper (or the remaining 1/4 teaspoon). Add more pasta water if you want a looser (thinner) sauce.

  9. Serve warm and enjoy!

Broccoli, LeekBethanee WrightComment