Dinner for Two, Episode Four | One-pot Sausage and Leek Past

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I make a lot of pasta, but this is one I come back to when I want something that feels a little extra special without trying too hard.

I made this as a one-pot, and I can’t decide if that’s what makes it better or if it just makes it feel easier, but either way I love it. Everything cooks in the same pot, the sauce builds as the pasta simmers, and it comes together into something silky and glossy without a lot of effort.

Ingredients below, full recipe is in my bio!

1 tbsp olive oil

½ lb Italian sausage (mild or fennel), casings removed

1 tbsp butter

1 large leek, thinly sliced (white + light green parts only, well rinsed)

Salt and freshly cracked black pepper

3 cloves garlic, finely minced

½ tsp red pepper flakes (optional)

¼ cup dry white wine (optional)

Chicken broth

¼ cup heavy cream

½ cup frozen peas

½ cup freshly grated Parmesan, plus more for serving

Juice from 1/2 lemon

½ tsp Dijon mustard (optional)

1–2 tbsp chopped fresh chives (or parsley), for garnish