2 sweet Italian sausages
2 TBS coarse salt
2-3 large leeks
2 TBS olive oil
1 minced shallot
4 TBS unsalted butter
1 cup chicken broth
salt and freshly ground pepper to taste
2 9 oz. packages of fettucini or 1 lb. of dried pasta
½ cup grated Parmesan cheese plus more for table
Grill the sausages (5-10) minutes, slice them thin, and set aside.
Bring 6 quarts water to boil with the 2 TBS coarse salt.
Trim leeks, discarding top 1/3 of the green part. Slice the remainder in ½" thick rounds and rinse in several changes of cold water to remove soil and grit. Drain well.
In large skillet, heat the olive oil, add the leeks, saute over moderately high heat, stirring, until softened, about 5 minutes. Add the sausages and shallot and cook, stirring, one minute. Add half the butter and the broth, and simmer gently 5 minutes. Season to taste.
Cook the pasta. Drain well. Add to the leek sauce and toss well to coat the pasta. Add the remaining butter and sprinkle with cheese. Toss well and serve with additional cheese on side.
From Lidia Bastianich, La Cucina di Lidia