Whole Wheat Pasta with Sausage, Leeks, and Fontina

Whole Wheat Pasta with Sausage, Leeks, and Fontina
Photo by Becky Luigart-Stayner


  • 1 cup fat-free, less-sodium chicken broth
  • 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
  • 2 cups chopped leek
  • 1 tablespoon olive oil
  • 1 (4-ounce) link sweet Italian sausage
  • 1 pound uncooked whole wheat penne or rigatoni
  • ½ cup (2 ounces) shredded fontina cheese
  • + 3 more ingredients
    • 6 quarts water
    • ¼ teaspoon freshly ground black pepper
    • 2 ½ teaspoons salt, divided

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain. While pasta cooks, heat olive oil in a Dutch oven over medium-high he...

View full recipe at My Recipes


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