Barilla® Spaghettoni with Sausage & Leeks

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Ingredients for 8 people       

  • 1 box Barilla® Spaghettoni
  • 2 tablespoons (30 mL) extra virgin olive oil
  • 1 pound (454 g) Italian sausage mild with no fennel
  • 1/3 cup (84 mL) white wine
  • 4 leeks medium size, diced
  • To taste sea salt and black pepper
  • 1 tablespoon (15 mL) butter
  • 1/2 cup (170 g) Parmigiano-Reggiano cheese, grated
  • 1 tablespoon (15 mL) parsley, packed
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  • REMOVE the casings from the sausage then crumble it and cook with olive oil over high heat until brown
  • DEGLAZE with wine and reduce well
  • ADD leeks, lower the heat and cook for five minutes
  • MEANWHILE, cook pasta according to package directions, but drain three minutes prior to the end time
  • RESERVE some cooking liquid
  • ADD pasta to the sauce, add cooking water and toss over high heat until pasta is cooked and sauce thickens

  • REMOVE from heat and stir in butter, cheese and parsley before serving
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