Orecchiette with Chicken Sausage, Mushrooms and Leeks
This orecchiette pasta dish will have your whole family smiling with the flavors of mushrooms, leeks and chicken sausage. Complete in 30 minutes!
It’s no secret that I’m a huge fan of quick, easy meals that the whole family will love. That’s kinda what Rachel Cooks is all about. This isn’t my first go-around with taking chicken sausage and teaming it up with pasta to make a quick meal. It’s just a no-brainer. Chicken sausage in the fridge, pasta in the pantry. All you need are some veggies, a little bit of sauce action and dinner is ready. It couldn’t be easier, or more fun. I love creating a meal from pasta and whatever happens to be in the fridge.
This time, that consisted of orecchiette, mushrooms, leeks and white wine. Very subtle, light flavors but together with the chicken sausage and some whole wheat pasta, they make for a filling and nutritious meal.
Orecchiette with Chicken Sausage, Mushrooms, and Leeks
This orecchiette pasta dish will have your whole family smiling with the flavors of mushrooms, leeks and chicken sausage.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 leeks, cut into thin slices (half moons) and cleaned
- two 12 ounces packages of thick cut sliced mushrooms
- one 12 ounce package of chicken sausage
- salt and pepper to taste
- 1/2 cup dry white wine
- 1 cup grated parmesan
- 1 pound whole wheat Orecchiette pasta
- reserved pasta cooking water
- Heat oil and butter in a very large skillet or saucepan over medium-high heat. Add leeks and saute until starting to become translucent, or about 5 minutes. Add mushrooms and sausage and continue to saute until mushrooms are nearly cooked through, or about 8 minutes. Add wine, and reduce for about 4 minutes.
- Meanwhile, bring a large pan of water to a boil and cook pasta as directed on the package. Reserve about 1/2 cup of the cooking water before draining.
- After the wine has reduced, turn heat to low and add Parmesan cheese and stir until melted. Add chicken sausage mixture to cooked and drained pasta, adding some of the cooking water as necessary for a light sauce to come together. Enjoy immediately.
Verdict: Loved this! Easy, filling and healthy. Win. Win. Win.
Husband’s take: I think he liked this even more than I did.
Changes I would make: None are necessary, but next time I’m throwing the leftovers into some chicken broth — this would make a fantastic soup!
Craving more Orecchiette?
Orecchiette with Sausage and Kale from The Kitchn
Orecchiette with Chanterelles, Brocollini, Frisee and Pancetta from Lemons & Anchovies
Orecchiette with Morel Mushrooms and Ramps from Leite’s Culinaria
A Super Summery Pasta from Alexandra’s Kitchen