Fall pasta: sausage and leek

I just noticed that so far I have never posted a recipe related to pasta. I could just not believe it because we are Italians and we have pasta almost once a day!! So it is time to start, here we go!

A combination that I like in this season it is sausage and leek. And it fits well also with whole wheat pasta (so it makes me feel like i cook something healthy in spite of the fat sausage).
Unfortunately this recipe is only for a few. In fact outside from Italy it is not easy to find fresh sausage. Even me, that I live just a few km away from the border, I can not find it in the regular stores.

If you cannot find any fresh Italian sausage you can use simply minced meat (mixed beef and pork), but even if still ok it will definitely not taste the same.

as usual ingridients are for 2

1 Fresh sausage

1 glass White wine

Half onion

1/3 leek (some of the white and some of the green part)

200ml Cream

250g organic whole wheat Pasta (I recommended fusilli shape)

Start heating the salted water and when boiling add the pasta and cook according time and procedure on the package.

Peel the sausage and get rid of the skin. Chop the sausage filling in big pieces and place it in a frying pan at strong heat. Smash the meat with a wooden spoon.

When start to brown add the wine and let the alcohol evaporate (the wine will reduce the sense of fat from the sausage).

Chop the onion in small pieces and add it to the sausage.

Reduce the heat. Wash the leek and cut it in rings. Add them in the pan.

Cook with gently heat until the onion is transparent. Then add the cream, adjust with salt and let become thick. If it gets too thick adjust with a couple of milk spoons. When finished add a generous amount of fresh grinded black pepper.

Strain the pasta and blend with the sauce.