Sausage and Leek Pasta with Peas and Lemon

Prep your vegetables: thinly slice the leek (white and light green parts) and mince the garlic.

Heat olive oil in a large pan over medium-high heat. Add the Italian sausage in small patties to maximize browning.

Cook the sausage until crispy and well-browned, breaking it up into smaller crumbles as it cooks. Remove from the pan with a slotted spoon and set aside on a paper towel-lined plate.

In the same pan, reduce heat to medium and add the butter. Once melted, add the sliced leeks and a pinch of salt.

Sauté the leeks until they are soft and jammy, about 5-7 minutes.

Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.

Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.

Pour in the chicken broth and bring the mixture to a simmer.

Add the dry pasta to the pan, stir to combine, then cover with a lid. Simmer until the pasta is al dente, stirring occasionally. Add a splash more broth or water if the pan becomes too dry before the pasta is cooked.

Once the pasta is tender, stir in the heavy cream.

Add the cooked sausage back to the pan, along with the grated Parmesan cheese. Stir to combine until the cheese is melted.

Stir in the frozen peas. Add more cream if the sauce is too thick.

Finish the dish by seasoning with freshly ground black pepper, lemon zest, and lemon juice. Stir everything together until well combined.

Serve immediately, garnished with additional Parmesan cheese and chopped chives, if desired.