2 sweet Italian Sausages
2 large leeks
2 tablespoons olive oil
1/4 cup butter, unsalted
1 teaspoon shallot mined
1 cup chicken stock
salt & pepper to taste
1 pound tagliatelle pasta
½ pound Crescenza (approx. 4"x4")
½ cup grated aged parmigiano


Prepare water for pasta and cook pasta until al dente. While waiting for water to boil grill sausages, slice thin and set aside. Discard the top 1/3 of the green portion of the leeks. Slice the remainder into 1/2" thick rounds and rinse thoroughly. Heat the oil in large skillet. Add the leeks and saute until softened about 5 minutes. Add the sausages and the shallots and cook 1 minute. Add butter and stock, reduce the heat and simmer 5 minutes. Season mixture with salt and pepper. Cook and drain pasta and return pasta to pot, add the leek sauce and toss well.

Add the Crescenza and let melt throughout the pasta (replace lid of pot and let Crescenza melt for a few minutes). Add grated cheese and serve.

Serves 2