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Pasta with Sausage, Leeks and Rapini

This is an incredibly tasty meal, perfect for those nights when you need to get dinner on the table with as little fuss as possible.

  • Total Time: 25


  • 1 lb Italian Sausage, casings removed
  • 1 bunch rapini (broccoli rabe), cleaned and roughly chopped into 1” pieces
  • 23 medium leeks (white & light green parts only) in ¼” slices
  • 1 cup chicken stock
  • 1 cup white wine
  • 1 lb short pasta (Fusilli, Campanelli or Cavatappi)
  • Grated Parmigiano-Reggiano cheese


  1. Put a large pot of water on to boil for the pasta.
  2. Brown the sausage in a large frypan or 4-6 quart saute pan for about 5 minutes. Remove browned sausage to metal colander to drain. Add a little olive oil to the pan and saute the leeks until softened (about 5 minutes). Add the wine and reduce to half, scraping up brown bits with a wooden spatula. Add the stock and bring to a simmer. Return the sausage to the pan, cover and let simmer for 3 minutes.
  3. Meanwhile, cook the pasta until al dente.  A few minutes before it’s done, add the rapini to the sausage mixture and saute for 2 minutes until bright green. Drain the pasta.
  4. Combine all ingredients and serve, sprinkled with grated parmigiano-reggiano cheese.
  • Author: Helen Kain
  • Prep Time: 10
  • Cook Time: 15


  • Serving Size: 4