Almost Fall Cooking: Sausage and Leek Pasta with Bitter Greens

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

1. brown your sausage and break into bite sized pieces. before sausage if cooked through, working in batches, add your leeks

2. add teaspoon of dijon + garlic and stir

3. deglaze with vodka or white wine

4. add lemon zest and a little juice. chile flakes, if using

5. add your pasta, chopped arugula and parsley. stir in about 1/4 cup of pasta and emulsify with parmesan until glossy.

6. top with lemon zest, parmesan and fresh cracked black pepper. serve with a lemon wedge on the side