Whole Wheat Pasta with Sausage, Leeks, and Fontina

  • kbehroozi Posted: 04/21/10
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    Honestly, this was pretty bland. I used a lot less pasta than the recipe called for, but it needed more seasoning or something. More sausage for sure. Won't be making this again.

  • weccmc Posted: 01/15/09
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    Made this last night-my 13 yr old who's not a big veggie fan loved it. Used Italian turkey sausage and napa cabbage with great results. Will make this one again.

  • JasonM Posted: 02/04/09
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    Even though I really trust Lidia's judgment, the overwhelming amount of comments regarding the pasta-to-other ingredients ratio of this recipe prompted me to go with my gut and reduce the amount of pasta. By reducing the pasta from 16oz to 12oz, I think the dish came together a lot better than it might've with all the pasta in the way. I can understand that the mere 4oz of sausage is intended to FLAVOR the dish rather than be the "star", so I left it at 4oz. I think the flavors were really balanced in the dish and -- while not over-the-top exciting -- the recipe was tasty and filling.

  • Mandivola Posted: 01/23/09
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    This was a simple, tasty dish, and very hearty. I had napa cabbage on hand and only used the soft part of the leaves. I added a couple of things to spice it up a bit - extra sausage, 3 cloves of minced garlic and 1/4 cup of sliced basil leaves. Also, the broth didn't cook down enough for me, so I thickened the sauce with a bit of flour. If you really like cabbage, you good add more since it cooks down so much. Very fast, too!

  • mirandam4 Posted: 10/14/10
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    I thought this recipe was very good. Leftovers heat up nicely as well. I have never used these flavors in pasta before, and was a bit skeptical, but it came out good!

  • fhstke Posted: 01/12/09
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    LOVED this recipe. My first time cooking with leeks and cabbage but it couldn't have turned out more yummy. I used turkey sausage but otherwise followed the recipe exactly. Really good flavor and even better as leftovers. I liked it so much I made it again the following week.

  • Aravindan Posted: 10/06/10
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    Delicious

  • millerspam Posted: 01/07/10
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    A very tasty way to get lots of veggies into a pasta recipe. Based on previous reviews I used half the amount of pasta called for; using the full amount would definitely overwhelm the rest of the ingredients. I also added an extra link of turkey sausage and some minced garlic to make the flavors a bit more robust. I used swiss cheese since I didn't have fontina on-hand, which also turned out well. Leftovers are excellent re-heated.

  • alleycat Posted: 01/23/11
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    I have made this pasta dish many times. My husband and I love it - very tasty! The leftovers are even better. Unfortunately, not kid-friendly, as my kids don't care for it (5 and 7 years old).

  • Belladonna714 Posted: 10/10/10
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    This dish was sooooo yummy! I really don't know what else to say. I followed the directions to a T, and it came out great. I am looking forward to making this again to freeze for weekday lunches!

  • Sparky2582 Posted: 10/11/10
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    This dish was OUTSTANDING! A friend and I made it for lunch and we couldn't believe how yummy it was. Even her 16 month year old son loved it. Like previous review we cut the pasta in half and used double spicy sausage. It has such a wonderful flavor and the cheese melts beautifully making a wonderful creamy sauce. I will be making this AGAIN this week and the leftovers are gone and I can not get enough of it. It is great re-heated too!

  • steponme Posted: 11/10/10
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    I was wondering how this would taste w/o any sauce, and unfortunately as some other reviewers stated it was a little bland. Perhaps more sausage and less pasta would help.

  • AColette Posted: 10/18/10
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    I made this recipe for some friends. I used the amount of pasta recommended and used 12 oz. of sweet italian turkey sausage. It was AWESOME and everyone wants me to make it again.

  • myrecieps123 Posted: 10/05/10
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    Good recipe...

  • LaurenVan Posted: 09/26/11
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    Very good! I used a 14.5 oz. box of whole wheat rotini and three links of Italian sausage, I also swapped bok choy for the Savoy cabbage, because that's what I had in the fridge. I tossed in two cloves of garlic and a pinch of red pepper flakes. Also, I had Mozzarella and not Fontina, and I probably used 4 oz. shredded. It was all very good. Different, unexpected, and delicious.

  • SarahMcloughlin Posted: 10/23/11
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    Delicious! I did follow the advise of another review and added a bit more sausage.

  • Onecentinvegas Posted: 12/29/11
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    This is a delicious recipe, but I wouldn't serve it to company. Like everyone else, I used less whole wheat pasta and a pound of mild Italian turkey sausage. I also used regular cabbage because that's all I had. Husband loves cabbage and LOVES this recipe. It is cheap, fast and easy--what else can you ask for for a family meal??

  • mandofan Posted: 01/31/12
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    Yummy, very filling and hearty. Makes a solid 4-5 servings. Fairly quick, easy, and cheap as well.

  • HeatherIA Posted: 08/12/13
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    This is a family favorite. I use extra sausage and substitute beef broth for the chicken broth for a more robust flavor. I just use standard cabbage. My kids LOVE it and actually jump around and cheer when its on the menu for dinner.

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