Fregula Sarda With Leeks And Sausage - cooking recipe

Ingredients

4 leeks
sea salt
2 cups chicken stock
2 cups water
2 tablespoons extra virgin olive oil
6 ounces fresh sausage (I use turkey sausage)
1 pinch red pepper flakes (optional)
2 tablespoons dry white wine
1 cup pasta (fregula sarda)
1/2 cup freshly grated parmigiano-reggiano cheese (to taste)
2 teaspoons minced flat leaf parsley
lots fresh ground black pepper, to taste

Preparation

Trim the leeks just above the white part of the stalk. Wash the top greens, and put them in a pot with a pinch of sea salt, the chicken stock, and 2 cups water.
Simmer for 30 minutes, then remove and discard the leek greens.
Wash and thinly slice the white part of the leeks, and add to a deep saute pan (or small stock pot or Dutch oven) with the olive oil.
Cook over low heat until the leeks are translucent, 3-4 minutes.
Add the sausage, and cook, stirring occasionally, for 3-4 minutes, until browned on all sides.
Add red pepper flakes, white wine, and fregula. Stir to combine, and add the hot chicken stock.
Bring to a boil over medium heat; then reduce heat to low and simmer until the fregula is cooked through and most of the liquid is absorbed (add additional water, a few Tbsp at a time, if needed).
Remove from heat, and stir in the cheese, parsley, and plenty of black pepper. Serve hot or at room temperature.