I was totally unsure of this recipe when I original chose it for my Cook the Books challenge recipe for the "All-New Complete Cooking Light Cookbook. The thing is, I had both leeks and cabbage in my fridge, because you never go through an entire head of cabbage in one recipe. They should try breeding smaller cabbages, maybe cute little square Japanese cabbages. (What, you know you've seen these rectangular watermelons from Japan!)
With my uncertainty put to the side, this dinner came together so quickly! That's what happens when you are just cooking two sausages, some pasta and leafy vegetables. Dinner in twenty minutes BOOM! You're welcome.
And sorry, this isn't a very romantic, February 14th kind of dinner! Happy Valentine's Day!
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Whole Wheat Pasta with Cabbage & Leeks
This dinner was quick, simple and really delicious. The boyfriend, who really dislikes cabbage, ate this pasta without complaining! He actually said it was a nice change from a tomato or cream-based pasta sauce. Just be sure to get some good fontina, I used a Dutch fontina.
1 pound uncooked whole wheat penne
4 ounces sweet Italian sausage
2 cups chopped leeks
4 cups shredded cabbage
1 cup chicken broth
1/4 teaspoon black pepper
1/2 cup shredded fontina cheese
Bring a large pot of salted water to a boil. Cook pasta for about 9 minutes, until just before al dente.
While pasta water comes to a boil, prepare sauce. Heat olive oil over medium heat. Remove sausage from the casings and cook for about 2 minutes. Break up sausage into crumbles. Add leeks and stir, cook for 2 minutes. Add cabbage and stir, cook for another 2 minutes. Add chicken broth and black pepper and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Drain pasta and add to the sauce, toss to coat. Cook for about 2 minutes, or until pasta is completely al dente. Remove from the heat and stir in fontina cheese. Serve while hot!