Sausage, Mushroom, & Leek Pasta

 https://www.foodandwine.com/recipes/one-pot-white-wine-pasta-mushrooms-and-leeks

We broke the “one pot” rule to add sausage to this recipe. Click link for original recipe 

Ingredients

• 1 pound chicken sausages, sliced 

• 1 pound cremini mushrooms, trimmed and sliced

• 3 tablespoons unsalted butter

• 2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1 1 /2 cups

• 4 medium garlic cloves, thinly sliced

• 1 pound short pasta, such as penne, casarecce, or pipe rigate

• 3 cups water

• 1 1/3cups low-sodium vegetable broth

• 2/3 cup dry white wine

• 1/2 cup heavy whipping cream (OR 1 block herb & garlic Boursin OR 1 block goat cheese)

• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving

• 2 tablespoons chopped fresh dill (or 2 tsp dried dill)

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)

• 1/2 teaspoon black pepper

  Preheat oven to 400 degrees.  Arrange sausage& mushrooms on a sheet pan & roast approx 15 minutes until sausage is crispy & mushrooms have released liquid & browned  

  In a large pot/dutch oven, heat on medium heat. Add butter, stirring until melted. Add leeks, garlic, cook, stirring often, until leeks are tender, 4 to 5 minutes.

  Stir in pasta, water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until al dente

  Stir in cream (or boursin/goat cheese) and simmer until sauce evenly coats pasta, about 3 minutes. Stir in sausage & mushrooms. Remove from heat. Stir in herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls and serve topped with Parmesan cheese.