Sausage and Leek Pasta with Bitter Greens Recipe

“Food for that in-between time. jo 1 lb hot italian sausages, casings removed 2 leeks sliced 2 cloves garlic, chopped fine 1 tbsp dijon 1 tsp chile flakes zest of 1 lemon splash of vodka for deglazing heaping handful of arugula, chopped some parsley, chopped parmesan + pasta water to emulsify brown your sausage and break into bite sized pieces. before sausage if cooked through, working in batches, add your leeks add teaspoon of dijon + garlic and stir deglaze with vodka or white wine add lemon zest and a little juice. chile flakes, if using add your pasta, chopped arugula and parsley. stir in about 1/4 cup of pasta and emulsify with parmesan until glossy. top with lemon zest, parmesan and fresh cracked black pepper. serve with a lemon wedge on the side”