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Whole Wheat Pasta with Sausage, Leeks, and Fontina

Whole Wheat Pasta with Sausage, Leeks, and Fontina
Becky Luigart-Stayner

6 servings (serving size: 1 2/3 cups)

Serve a heart-warming veggie, sausage, and pasta toss for a quick dinner on a cool night.


  • 6 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 pound uncooked whole wheat penne or rigatoni
  • 1 tablespoon olive oil
  • 1 (4-ounce) link sweet Italian sausage
  • 2 cups chopped leek
  • 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shredded fontina cheese

Nutrition Information

  • calories 385
  • caloriesfromfat 21 %
  • fat 8.9 g
  • satfat 3.2 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 17.3 g
  • carbohydrate 64.3 g
  • fiber 8.3 g
  • cholesterol 18 mg
  • iron 3.8 mg
  • sodium 658 mg
  • calcium 119 mg

How to Make It

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

  2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

  3. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table; Felidia, Becco, Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh